Peach Time Summer Soup

(1st place 2006)
Jeanette Hase Spalding

  • 2 ½ to 3 pounds of RIPE fresh peaches - preferable locally grown and harvested when ripe for optimum flavor
    • Remove pit and peel. Puree in food processor until smooth. 4 cups required
  • 3 cups of Peach Yogurt
  • 1 cup of Evan Williams Kentucky Bourbon Whiskey
  • Mint leaves for garnish
Combine all ingredients and chill thoroughly. Frost your favorite clear bowls or glass mugs in freezer. Immediately before serving, ladle a portion for each serving and garnish with a mint leaf sprig.
Enjoy this taste of Kentucky!