top of page
Julie Johns

Peach Soup--Two Variations


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.

7 views0 comments

Recent Posts

See All

Summer Heat Cool Down Menu

Had the pleasure of spending time at the YMCA of Boulder Valley Kids Triathlon on Saturday. Kids and adults cheered each other on as...

bottom of page