Cold Peach Melba Soup

For the cold peach melba soup, first wash and pit the peaches. Cut coarsely. Set aside some of the raspberries for decoration.

Finely puree the fruit with water. Sweeten to taste. Chill the soup well in the refrigerator.

Serve the cold peach melba soup garnished with the remaining raspberries.

Preparation Tip:

The cold peach melba soup also tastes good if you stir in a little finely chopped basil or mint. To sweeten, you can also use powdered sugar, honey or maple syrup.

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