Summer Cold Peach Soup - cooking recipe

Ingredients

1 1/2 cups cold water
4 cloves, whole
2 cinnamon sticks, broken
3 drops red food coloring
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups dry white wine
3 lbs peaches, ripe, peeled, pitted, and sliced

Preparation

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.
In a medium saucepan, add the 1.5 cups cold water, sugar, cloves, and cinnamon sticks. Bring to a boil.
Reduce heat; cover and simmer for 8 minutes.
While spice mixture is simmering, combine the cornstarch with the 1/2 cup water. Stir well to completely dissolve cornstarch; set aside.
After the spices have simmered 8 minutes, stir in the dissolved cornstarch. Bring to a second boil, stirring constantly. Then remove from the heat.
Stir in the white wine. Remove cloves and cinnamon sticks.
Add food coloring and stir. Refrigerate.
When ready to serve, add all peaches and gently stir to blend together the liquid and the fruit.
Garnish the chilled soup/ peach mixture with berries and a sprig of mint.
Enjoy!