Chilled peach soup
From the Placer County Real Food cookbook:
4 peaches, very ripe, cut in quarters
1 lime, juiced
1 tablespoon honey
1/2 cup water
2 to 3 cups Champagne
In a small saucepan, heat the peaches with lime juice, honey, cinammon stock and water. Blend with a hand blender until smooth. Chill at least 1 hour.
To serve, slowly stir in Champagne until desired consistency and serve in chilled glasses.