Welcome in summer with the fresh, creamy taste of this chilled soup, submitted by Lane McLoud from Perry, Georgia. Topped with toasted almonds, enjoy a crunchy kick with your light, tasty soup.
- 1-1/2 cups chopped peeled fresh peaches
- 1/2 cup plain yogurt
- 1/2 teaspoon lemon juice
- 1/8 teaspoon almond extract
- 2 tablespoons sliced almonds, toasted
- In a blender, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Sprinkle with almonds just before serving. Yield: 2 servings.
Originally published as Chilled Peach Soup in Cooking for 2 Summer 2008, p25
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