Cold Peach and Mango Soup Shooters
Cuisine: Appetizer
Author: Charmian Christie
Prep time: 15 mins
Total time: 15 mins
This soup is just charmingly fun. It's pretty, it's tasy and it's easy to make. A gulp or two, served in a little glass, makes for a quick, refreshing treat. Serve the shooters at a standing-and-eating sort of party or as an amuse-bouche between courses. You can also serve the soup as a first course, which would be a great way to kick off a summery dinner party. If that's your plan, double the recipe for one-cup servings.
  • 2 limes
  • 1 ripe freestone (the flesh doesn't cling to the pit) yellow peach, pitted and cut into chunks
  • 1 ripe mango, peeled, pitted and cut into chunks
  • ¾ cup buttermilk
  • ½ cup orange juice
  • ½ teaspoon coarse kosher salt, or more to taste
  • pinch cayenne pepper
  • 12 fresh cilantro leaves
  1. Zest the limes. Set the zest aside. Juice the limes to yield 3 tablespoons of juice. In a blender or food processor, combine the lime juice, peach, mango, buttermilk, orange juice, salt and cayenne, and process until very smooth, scraping down the jar or bowl as necessary (you may have to do this in batches). Transfer the soup to a container and chill for at least 2 hours. (You can prepare the soup up to 3 days in advance, storing it covered in the refrigerator).
  2. Taste, ideally with your wine, and add more lime juice and/or salt if you like. Serve the soup chilled, each serving garnished with a cilantro leaf and some of the lime zest.
Excerpt printed with permission from 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love by Jill Silverman Hough. Published by Wiley ©2010.
Recipe by The Messy Baker at