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We put out a request for Ask For Its last week for the winter issue of Dishing and received a great response. One reader wanted Sweetwater’s chilled peaches and cream soup, a perfect dish for summer. So we decided to publish this one now. It’s a classic, summer favorite at the restaurant, and chef Trey Davis graciously agreed to share it with our readers. Make it and enjoy!
Ingredients
- 2 cans of peaches
- 1 cup cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
- Blend all ingredients.
- Chill for at least 3 hours.
- Garnish with fresh mint and a sprinkle of fresh cinnamon.