By Gwen Ashley Walters
Adapted from The Greenbrier Cookbook
The Greenbrier has its own peach orchard. If you don't have access to Greenbrier peaches, substitute any fresh, extremely ripe peaches. Note that this recipe requires 1 cup reserved peach juice from the fresh peaches.
2-1/2 pounds fresh peaches, peeled and pitted
with juices reserved (about 4 cups peaches,
roughly chopped; 1 cup juice)
1-1/2 cups sour cream
1/2 cup pineapple juice
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup dry sherry
1 cup reserved peach juice
8 mint springs
1. Combine the peaches and sour cream in a blender and work to a purée.
2. Add the remaining ingredients, except the mint, and blend until very smooth.
3. Transfer to a bowl, cover and chill thoroughly, at least 2 hours up to overnight.
4. To serve, stir the soup and ladle into chilled bowls. Garnish with mint.
Copyright © 2001, Gwen Ashley Walters. All rights reserved.
Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.
This page created July 2001
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