Soupe de pêche de vigne à la menthe

May it be peach, nectarine or donut peach, white or yellow, this recipe is very light and refreshing. Great for summer hot days!

Here is a recipe very quick to make that concentrates all the flavors of both peach delicacy and mint fresh aroma. With a very little amount of sugar, (actually it could be prepared with no sugar if you find well ripe fruits), there is not much to do.

Peel and chop fruits, bring to the boil with water and let the mint infuse. That’s It. No white wine, no yogurt, no cheese, just fruits and mint.

Served cold, it is a delight.

You can choose any kind of peach as long as they are tasty and well ripe. I tend to prefer the white peaches and whites nectarines. We find beautiful donut peaches (called vineyard peaches in French) on French farmer markets.


Preparation time: 10 min
Cooking time: 10 to 15 min
Quantity: 4 shares
Specific equipment: None


6 peaches (according to their size) +/- 700 gr of fruit
500 ml of water
20 to 30 gr caster sugar
3 sprigs of fresh mint (with at least a dozen leaves on each sprig)



Poach peaches in syrup. Add mint and let cool down for at least 2 hours for the mint to infuse.


Peel peaches and remove pits. Cut into slices.

In a saucepan, cook (or should I say poach ?) peaches in water with sugar. If peaches are ripe, 20 gr should be enough. Otherwise, increase the amount of sugar slightly. Bring to the boil. At the first broth, turn down the heat and let cook for a few minutes over low heat (5 to 10 minutes maximum).

Turn off the heat and dip in 2 mint sprigs. Keep the rest for decoration. When the preparation has reached room temperature, put in the refrigerator and let the mint infuse for at least 1 hour.

Serve chilled (after having removed the mint sprigs). Decorate with the remaining mint leaves.

Chilled Poached Peach Soup with Mint



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