Peach and Raspberry Soup

A delicious and fruity summer soup

From

 "

True Grits

...Tall Tales and Recipes from the New South,"

published in cooperation with your DailyInbox newsletter.

INGREDIENTS:

1/2 cup white wine


1 cup orange juice


2 tablespoons sugar


3-1/2 cups chopped peeled Georgia peaches


2 cups plain yogurt


2 cups fresh raspberries



TO PREPARE:

Combine the white wine, orange juice and sugar in a saucepan; mix well.



Cook over medium heat until the sugar dissolves, stirring constantly.  Stir in the peaches.



Cook for 5 minutes or until the peaches have released their juices, stirring frequently.  Let stand until cool.



Puree the peach mixture in a food processor.  Add the yogurt.  Process just until blended.  Chill, covered, for 1 hour or longer.



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Puree the raspberries in a food processor; strain into a bowl.  Ladle the peach soup into soup bowls.  Top with the raspberry puree.



SERVES:

6



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