Peachy Ginger Soup Recipe - Allrecipes.com
Peachy Ginger Soup Recipe
  • READY IN 30 mins

Peachy Ginger Soup

Recipe by  

"A zippy peach soup that is perfect for a hot summer evening. For a spicier soup, use fresh ginger root."

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Original recipe makes 6 servings Change Servings
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Directions

  1. Puree the peaches and ginger together in a food processor or blender. Stir in heavy cream and rum. Chill. Serve cold.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2007

Great as a main dish or as a dessert. FYI, 3.5 lbs is about 10 standard peaches. This recipe is kind to over-ripe or bruised ones, too. I used 2 1/2 C skim milk, adding this gradually to the food processor as I processed the peaches and ginger. This made the process easier, fluffed up the mixture, and added the right amount of liquid with far less calories than heavy cream. I also used 2 teaspoons finely chopped fresh ginger. A little cinnamon on top might also taste good.

 
Most Helpful Critical Review
Sep 27, 2010

I used fresh ginger but it still just tasted like peaches pureed with cream. I doubt I will be making this again but if I do i will add more ginger and maybe some other things. I prefer peaches with whipped cream on top.

 

9 Ratings

Aug 15, 2005

I left out the rum because I didn't have any on hand. It was great without it; really unusual and refreshing. I used fresh ginger, which is great for digestion. To remove the peach skins, immerse in boiling water for a few seconds and then in ice water for a few more; the skins come right off. My guest and I loved it for the simplicity, healthful ingredients, and unique flavor.

 
Jun 25, 2009

I first tasted peach soup on a Holland America Cruise and the chef kindly gave me the recipe. Unfortunately it made enough for 60 people and I have had some trouble breaking it down. This recipe is similar except the HA recipe uses white wine, which is a little lighter I think.

 
Jun 14, 2010

Hubs and I enjoyed this and will make it again when it gets VERY hot out here!

 
Aug 04, 2006

This was a strange recipe but I tried it because I love ginger and peaches. I almost wanted to freeze it because it seemed more like a dessert than a soup, but it wasn't sweet enough to do that. It tasted OK. If I made it again I would use fresh ginger. Blanching the peaches worked very well for getting the skins off.

 

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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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