Chilled Summer Peach Soup

To make soup: Place peaches in boiling water for 2 minutes. Remove and place in ice-water bath. Gently pull off skin. Halve and pit peaches.

In food processor or blender, puree peaches, honey, yogurt, nectar, wine, crystallized ginger, mint, chives, orange zest and five-spice powder. Refrigerate, covered, for at least 2 hours.

Adjust sweetness level, adding a little more yogurt to make sure soup is not so sweet that it will overpower wine.

To serve: Ladle into soup bowls. Garnish with mint sprigs, a small dollop of yogurt and 4 raspberries per bowl placed carefully on top of yogurt. Riesling is the recommended wine to accompany this soup, served as a hot-weather appetizer; second choice, Gewurztraminer.

This recipe yields 6 appetizer servings.