Summer Cold Peach Soup

1. 1

   Pour a small amount of diet 7-up over sliced peaches and toss to coat. Take a slotted spoon, remove and reserve 2 cups of peaches. Again, use the slotted spoon to place the remainer in a blender or food processor. Puree. Place all peaches in the refrigerator to chill.

2. 2

   In a medium saucepan, add the 1.5 cups cold water, sugar, cloves, and cinnamon sticks. Bring to a boil.

3. 3

   Reduce heat; cover and simmer for 8 minutes.

4. 4

   While spice mixture is simmering, combine the cornstarch with the 1/2 cup water. Stir well to completely dissolve cornstarch; set aside.

5. 5

   After the spices have simmered 8 minutes, stir in the dissolved cornstarch. Bring to a second boil, stirring constantly. Then remove from the heat.

6. 6

   Stir in the white wine. Remove cloves and cinnamon sticks.

7. 7

   Add food coloring and stir. Refrigerate.

8. 8

   When ready to serve, add all peaches and gently stir to blend together the liquid and the fruit.

9. 9

   Garnish the chilled soup/ peach mixture with berries and a sprig of mint.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.