Julie Johns
Aug 9, 20161 min
Cool and refreshing in late summer. The soup may be served as a first course with dinner or as a part of a light lunch combo of soup, salad, and a muffin.
Yogurt based Peach Soup
Serves 4
¾ cup plain yogurt sweetened with honey to taste, about 1 Tbsp
3 cups fresh peeled peaches or unsweetened frozen peaches, thawed
½ teaspoon almond extract
¼ teaspoon nutmeg
1. Puree the peaches, yogurt, and honey in a blender. Add the almond extract and nutmeg. Blend to mix.
2. Serve chilled. Garnish with sprigs of mint.
Wine based Peach Soup
Serves 6-8
2 cups white wine
2 cloves
½ teaspoon cinnamon
¼ teaspoon nutmeg
3 cups fresh peeled peaches or unsweetened frozen peaches, thawed
2 tablespoons fresh lemon juice
1 tablespoon honey
1. Combine wine, cloves, cinnamon, & nutmeg in a saucepan. Bring to a boil over medium high heat. Reduce the heat and simmer for 5 minutes. Remove the cloves and cool.
2. Meanwhile, puree the peaches, lemon juice, & honey in a blender.
3. When the spiced wine is cool, add it to the peach puree and blend to mix.
4. Serve chilled. Garnish with sprigs of mint.