Chilled Peach and Prosecco Soup

from Christine Law of Postrio

Serves 8 to 16

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INGREDIENTS:
For the Peaches
4 cups Peeled, chopped peaches* (approx.1/ 2 flat)
1/4 cup Freshly squeezed lemon juice
1 ½ cups Prosecco sparkling wine
¼ tsp Vanilla extract
1 Pinch of salt
2 Pure vitamin C tablets
½ cup All natural peach juice (from juice extractor)
1/2 cup Lemon syrup
~ 1 cup Simple syrup
More lemon juice to taste

For the Lemon Syrup
2 cups Sugar
2 cups Water
2 Tbsp Finely grated lemon zest

For the Simple Syrup
2 cups Water
2 cups Granulated sugar

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PREPARATION:
For the Peaches
Bring a medium stockpot _ full of water to a boil. Carefully add peaches, 6 at a time, and cook for 1 minute. Quickly remove peaches with a skimmer and plunge them into a large bowl of ice water. Repeat with remaining peaches, letting the water return to a boil before adding the next batch. Slip the skins off of the peaches as you remove them from the ice water.

For the Soup
Before starting to chop the peaches, place the wine, vanilla, salt, vitamin C, ½ cup of the simple syrup and lemon syrup in a bowl and set aside.

Chop peaches and place them a 1-quart measuring cup, sprinkling the ¼ cup of lemon juice throughout as you fill the cup. Immediately dump the peaches into the bowl of remaining ingredients and use a hand blender to mix until smooth.

Take the leftover peaches and put them through the juice extractor to yield ½ cup. Immediately pour the peach juice into the soup and mix again. Strain the mixture through a cheesecloth-lined chinois and add more simple syrup and/or lemon juice to taste.