Raspberry and Peach Soup

For the raspberry-peach soup, dip the peaches briefly in boiling water, skin, halve and pit them. Cut the flesh into small cubes.

Puree the raspberries and pass through a fine sieve. Pour salt, raspberry puree, sugar and juice of one lemon into a large bowl.

Add yogurt, crème fraîche, water or tea and white wine and stir well. Fold in the diced peaches.

Chill in the refrigerator for at least 2 hours before serving.

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