Chilled Peach Soup Recipe

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Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings


  • 3 cups chopped peeled fresh peaches
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 teaspoon lemon juice
  • 1/8 to 1/4 teaspoon almond extract
  • 6 tablespoons sliced almonds, toasted
  • Fresh mint, optional

Nutritional Facts

158 calories: 3/4 cup, 7g fat (0g saturated fat), 1mg cholesterol, 35mg sodium, 22g carbohydrate (0g sugars, 4g fiber), 6g protein Diabetic Exchanges: 1 fruit, 0 fat-free milk, 1 fat.


  1. In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired. Yield: 4 servings.
Originally published as Chilled Peach Soup in Light & Tasty April/May 2002, p5

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Reviewed Jun. 13, 2012

"Loved this, simple and fun, the Kids liked it as well. also loved this version with Fresh ginger"

Reviewed Jul. 18, 2011

"This soup was so quick and easy! I wasn't able to let it chill as long as I would have liked but the flavor was so bright and the texture so smooth. I added a drizzle of honey while I was blending just because I wanted to. I served this with a strawberry soup and chicken Caesar wrap. Definitely a keeper for hot summer days!"

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