1 cup white grape juice
1 cup water
1/3 cup apple juice concentrate
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 tsp. lemon juice
4 large peaches
1 pint strawberries
Freshly whipped cream for garnish
In a 1-quart saucepan, bring grape juice, water, apple juice concentrate, vanilla and cinnamon to a boil. Simmer for 2 minutes.
Remove pan from heat and stir in lemon juice.
Peel the peaches by immersing in boiling water for 1 minute, then running them under cold water. The skins will easily slip off.
Chop two of the peaches and place in a blender or food processor. Remove leaves/hulls from half of the strawberries and also add to the blender. Add any liquid generated from this prep work and process until smooth. Transfer to a large non-metallic bowl.
Cut the remaining peaches into 1/2 inch wedges and slice berries into thin slices. Add to the bowl, ensuring that the fruit slices are covered with puree so they won't discolor.
Chill the soup for at least 1 hour, or until well chilled. Serve in shallow bowls, topping with a dollop of whipped cream for garnish. Serves 4. Enjoy! -Diana