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Strawberry-Peach Soup


  • 5 large ripe peaches
  • 3 large fresh sprigs rosemary
  • Juice of 1 lemon
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 pint strawberries, hulled


  1. Peel four peaches, cut into chunks and place in stockpot.
  2. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon and 3 cups water; bring to boil. Reduce heat to medium low; simmer until peaches are tender, about 20 minutes.
  3. Discard rosemary. Puree strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds. Set aside.
  4. Strain peaches, reserve liquid and puree pulp until smooth. Add half the liquid to peach puree; process.
  5. Transfer peach puree to a large bowl. Stir in remaining liquid and place in an ice water bath, stirring occasionally, until cold, about 20 minutes.
  6. Remove from ice water; whisk in strawberry puree.
  7. Peel remaining peach and slice for garnish.

Yield: 6 servings

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