Chilled Fruit-Champagne Soup with Crystallized Ginger

1. 1

   In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest.

2. 2

   Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.

3. 3

   Remove from the heat and puree with an immersion blender, or in batches in a blender.

4. 4

   (Use caution when pureeing hot liquids.)

5. 5

   Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.

6. 6

   Stir the Champagne into the soup.

7. 7

   Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger.

8. 8

   Serve immediately, either as a first course or a dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.