Creamy Peach Soup

4 medium peaches -- peeled pitted and cut into chunks
1/2 cup dry white wine
1 cup lowfat buttermilk OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

Puree the peaches and wine in a blender and pour into a chilled bowl. Add the remaining ingredients and mix well. Refrigerate for 1 hour.

Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and serve.

Creamy Peach Soup printer friendly version located here. (Just the recipe. Nothing else.)
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