SOUP

Serves 10 – 12 in cups or small bowls

• 25 ripe peaches, peeled, cut into chunks. Peaches must be very ripe.
• 2 cups fresh squeezed orange juice
• 3/4 cup fresh pineapple chunks (can used canned in own juices, drained)
• 2 ts. powdered ginger
• 1 – 2 T. powdered sugar, to taste

Puree peaches in food processor with a little of the orange juice. Do in batches until all peaches are processed and smooth.

Pour into a large bowl.

Puree pineapple in food processor. Add to peach mixture.

Stir in remaining orange juice.

Add ginger and powdered sugar.

Chill overnight to blend flavors.

Serve with fresh mint sprigs.

This would be lovely with Chardonnay or Pinot Blanc for an appetizer or first course.