Chilled Peach Soup

Chilled Peach Soup
What I love about this recipe is that it’s so versatile. You can use it as an “ambrosia” style appetizer, a chilled soup, or as a compote/dessert. If you add a bit of milk or juice, you can even turn it into a heavenly drink. When I say versatile I mean it!

 

AuthorFoodieblissCategory
Yields1 Serving
 6 ripe peaches, halved
 ½ tsp cinnamon
 2 tbsp sugar
 2 cups orange juice
 1 lemon, Squeezed
 1 ripe mango, cubed
 1 cup vanilla Greek yogurt
1

Preheat oven to 350 degrees. Lay peach halves in a single layer on a lined baking tray, facing down. Sprinkle cinnamon and sugar and bake for 20 minutes.

2

Add orange juice, lemon juice, mango and yogurt to a blender and pulse until smooth. Add the baked peaches and pulse 2-3 times until combined, yet peaches are chunky (or pulse until smooth).

 

Ingredients

 6 ripe peaches, halved
 ½ tsp cinnamon
 2 tbsp sugar
 2 cups orange juice
 1 lemon, Squeezed
 1 ripe mango, cubed
 1 cup vanilla Greek yogurt

Directions

1

Preheat oven to 350 degrees. Lay peach halves in a single layer on a lined baking tray, facing down. Sprinkle cinnamon and sugar and bake for 20 minutes.

2

Add orange juice, lemon juice, mango and yogurt to a blender and pulse until smooth. Add the baked peaches and pulse 2-3 times until combined, yet peaches are chunky (or pulse until smooth).

Chilled Peach Soup

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