I once made a really yummy recipe for a peach drink made by pureeing peaches with lime juice and rum (and maybe there was mint?). I lost the recipe. But this soup is kind of like that drink.
I know . . . this time of year there is no excuse for using canned peaches. No reason except laziness and time constraints. But this soup is easy and refreshing, and there is no reason you couldn’t use fresh peaches (and maybe pineapple orange juice to substitute for the sugar syrup, like this recipe, which uses 2 lbs. of peaches and 1 1/2 cups of juice).
Cheat’s Lime Peach Soup
29 ounces canned peaches in light syrup (I used a brand that uses sugar instead of corn syrup, California Delight)
juice of really large lime (or you might need 2 or even 3 small limes)
1/2 tsp. rum extract (or 1 Tbl. real rum, I guess)
Puree peaches. Add lime juice and rum extract or rum. Chill. Serve with mint.
To make with fresh peaches, use 2 lbs. raw peaches, sliced (you can also roast the peaches for a half hour at 350 degrees). Puree with 1 1/2 cups of orange juice or orange pineapple juice (or limeade or lemonade).