Almost like eating a fruit smoothie with a spoon, this soup brings to mind a blend of rich melon, mild apricots and nectarine with a subtle touch of white wine and lemon zest.
2 pounds peaches
1/4 cup granulated sugar
1 cup water
1/2 cup dry white wine
1 tablespoon finely grated lemon peel
Blanch peaches in hot water then drain. Cool enough to handle before removing the skin. Halve, remove pits and slice. Set aside.
In a large saucepan, dissolve sugar in water; boil for a few minutes and remove from heat. Stir in peaches; allow to cool. Purée in a blender until smooth. Add wine and lemon peel. Serve cold.
Makes 4 servings.