This soup is so easy, so good, and you can serve it for anything!
Breakfast, brunch, lunch, palette cleanser, appetizer or dessert, this soup will work for all! You can even make it into a smoothie!
Fresh peaches, yogurt and some 1/2 and 1/2 [or other liquid] is all you need to make this creamy summer soup
I got the inspiration from this Coastal Living Cookbook, the recipe was “Georgia Peach Soup”…the only problem was that it called for ingredients I didn’t have, and also included lots of steps that I didn’t want to take…
I’m all about streamlining, don’t cha know… You know that if you drop peaches in boiling water for a minute the skins slide right off, right? You don’t even have to remove those pesky stickers~
Makes things easy peasy!
A quick chop
A whirl in the blender, with yogurt and a little cream [use peach soda, white wine, milk or water if you want to substitute]
And Voila! Peach Soup!
Put it into a fancy little glass or bowl
hmmmm….
It needs a little glam
Okay, there we go!
Some fluffy whipped cream [I used the light whipped cream in a can]
Sweet summer raspberries
This will make your mouth so happy!
And this is figure friendly and nutritious too! Just peaches, yogurt and a dash of cream or lighter liquid~
Or how about a soup shooter?
Chilled Peach Soup with Raspberry Cream
Ingredients
- 4 fresh ripe peaches preferably from Chilton County or Georgia
- 6 oz peach yogurt [or use orange or vanilla]
- 1/3 cup 1/2 and 1/2 cream
- whipped cream
- fresh raspberries
Instructions
- Place peaches in a pot of boiling water for 1 minute. Remove and cool.
- Cut peaches in half and peel or slide skin off. Remove pits and cut peaches into chunks.
- Place peach chunks in blender or food processor. Add yogurt and cream.
- Puree. Chill soup 1-2 hours.
- To serve, divide soup between 4 small bowls or glasses.
- Top with a dollop of whipped cream and some fresh raspberries.
- Can also be served as a shooter in a shot glass or small glass.
Add additional liquid and you will have a breakfast smoothie!
This is going to be my new summer breakfast! Make a batch and keep in the refrigerator for up to a week~
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