Hungarian Cold Peach Soup

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 02/10/23
Peach soup
Philippe Desnerck / Getty Images
Prep: 20 mins
Cook: 20 mins
Refrigerate: 2 hrs
Total: 2 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
640 Calories
14g Fat
95g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 640
% Daily Value*
Total Fat 14g 19%
Saturated Fat 9g 46%
Cholesterol 45mg 15%
Sodium 43mg 2%
Total Carbohydrate 95g 35%
Dietary Fiber 1g 4%
Protein 2g
Calcium 121mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This refreshing Hungarian cold peach soup can be a sweet meal starter, but it is often served as dessert. Except for the sugar syrup, this is a no-cook soup. The wine and brandy give it a nice kick. To save time, use canned peaches. 

Ingredients

  • 2 cups packed light brown sugar
  • 2 cups water
  • 8 large very ripe peaches (peeled, halved and pitted or canned peaches), reserving a few slices for garnish
  • 2 tablespoons plus 3 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar
  • Zest of 1 lemon
  • 5 cups semisweet white wine
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup apricot or peach brandy
  • 1 cup heavy whipping cream (whipped)
  • Optional: sprig of mint

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, cook brown sugar and 2 cups water for 10 minutes. Remove from heat and cool completely.

  3. Dice 3 of the peaches, place in a large bowl and toss with 2 tablespoons of the lemon juice and 1/3 cup granulated sugar. Refrigerate.

  4. Puree the remaining 5 peaches until smooth and place in a large bowl. Add lemon zest, remaining 3 tablespoons lemon juice, cooled sugar syrup, wine, cinnamon, nutmeg, salt, and brandy; mixing well.

  5. Add reserved diced peaches, combining thoroughly, and fold in whipped cream. Refrigerate for at least 2 hours. Serve in a chilled bowl garnished with a dollop of whipped cream, a few diced peaches, and a sprig of mint (if desired).

Tip

  • For canned peaches, use 3 (16-ounce) cans drained peach halves, reserving 2 cups of the heavy syrup. Cook the syrup with 3/4 cup light brown sugar and cool. Continue as for the fresh peach recipe.