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.
Recommended: 62 Ways to Eat the Rainbow
- 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
Reviews for Cooled Peach Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 16, 2012
"tastes like peach yogurt with almond extract (which is basically the recipe so I guess it shouldn't be a surprise)"