Chilled Summer Peach Soup

Zest and juice of one lime
1 ½ cups water
½ cup packed mint leaves
¼ cup sugar
2 T. honey
1 tsp. Salt
6 cups sliced and peeled fresh or frozen peaches (thawed)
1 cup chilled sweet wine, such as Gewurztraminer or Riesling
Garnish: dollops of sour cream or plain yogurt, and mint sprigs

In a saucepan, heat lime zest, juice, water, mint leaves, sugar, honey, and salt until simmering. Cook on low heat for 2 minutes, until sugar dissolves. Remove from heat; allow the mixture to steep for 15 minutes. Pour through a sieve into a bowl, pressing hard on solids to release flavors. Cool to room temperature.

Purce the peaches with cooled syrup in blender (in batches) or in food processor. Transfer to large bowl; stir in wine. Taste for seasoning. Add a tablespoon or two more honey if soup is not sweet enough. Chill soup, covered, for at least 2 hours and up to 24 hours.

Serve soup garnished with sour cream or yogurt and mint sprigs. Serves 6-8.

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