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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia. Ingredients:
1 1/2 lbs fresh peaches, peeled, pitted and sliced |
2 cups sour cream |
1 cup fresh orange juice |
1 cup pineapple juice |
1/2 cup dry sherry |
1 tablespoon fresh lemon juice |
sugar (optional) |
Directions:
1. Puree peaches in food processor until smooth.
2. Add remaining ingredients except sugar (in batches, if necessary) and blend well.
3. Pass soup through a fine strainer.
4. Add sugar to taste.
5. Chill for several hours to allow flavors to blend well.
6. Serve chilled.
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