100 Perfect Pairings: Small Plates to Enjoy with Wines You Love by Jill Silverman Hough, includes recipes like Smoked Paprika Fried Almonds; Cold Peach and Mango Soup Shooters ; and Edamame Wontons with Gingered Soy Sauce.
Makes 12 shooters (1/4 cup each)
This soup is just charmingly fun. It's pretty, it's tasty, and it's easy to make. A gulp or two, served in a little glass, makes for a quick, refreshing treat.
For best results, make it in the summer when fresh peaches are in season. In a pinch, you can use frozen fruit, but make sure it's unsweetened.
Serve the shooters at a standing-and-eating sort of party or as an amuse-bouche between courses. You can also serve the soup as a first course, which would be a great way to kick off a summery dinner party. If that's your plan, double the recipe for six one-cup servings.
Zest the limes. Set the zest aside. Juice the limes to yield 3 tablespoons of juice. In a blender or food processor, combine the lime juice, peach, mango, buttermilk, orange juice, salt, and cayenne and process until very smooth, scraping down the jar or bowl as necessary (you may have to do this in batches). Transfer the soup to a container and chill for at least 2 hours. (You can prepare the soup up to 3 days in advance, storing it covered in the refrigerator.)
Taste, ideally with your wine and add more lime juice and/or salt if you like. Serve the soup chilled, each serving garnished with a cilantro leaf and some of the lime zest.
If your fruit is particularly sweet, you might notice that the soup makes your wine seem a little sour. To fix this, just add more lime juice, a teaspoon or two at a time, until the soup and the wine nicely complement each other.
This page created August 2010
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