Savory Cold Peach Soup with a Prosciutto and Peach Relish

Cool down with two of chef Randy Evans’ tantalizing chilled soup recipes. While Gazpacho is perhaps the better-known combination, the peach soup-we can assure you-is amazing!
June 25, 2015


For the Soup

Purée peaches in food processor or blender, adding enough milk to purée the peaches until smooth. Add the remaining milk, the yogurt, sparkling wine, paprika and cayenne, and blend until smooth. Taste and adjust seasoning. Transfer soup to bowl and refrigerate 1 hour.

For the Relish

Combine the peaches, shallot, vinegar, oil and sage in a mixing bowl. Taste and adjust seasoning.

To Plate

Place a spoonful of relish in the center of a chilled bowl and ladle the soup into bowl. Garnish with pieces of torn prosciutto and a sage leaf.


  • 6-8 ripe peaches (4 cups), peeled, pitted and chopped
  • 1 cup milk
  • 1 cup plain yogurt
  • 1 cup Prosecco (sparkling wine)
  • 1 tablespoon smoked paprika
  • Pinch cayenne
  • Salt to taste
Peach Relish
  • 1 ripe peach, peeled, pitted and chopped
  • 1 shallot, minced
  • ½ teaspoon cider vinegar
  • ½ teaspoon olive oil
  • 2 tablespoons chopped fresh sage leaves, plus a few sprigs for garnish
  • Salt and pepper to taste
  • 4 slices prosciutto, torn
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