Recipe for chilled peach soup with almonds
When my friend Bob called to say the peaches on his trees were almost ready to be picked, I wanted to be prepared with a recipe that celebrates the joy of a dribble-down-the-cheek ripe peach. At this time of summer, I love anything that doesn't need to be cooked, and it would be a crime to do anything to summer peaches that would alter their just-picked flavor. Make sure you plan ahead; this soup tastes best when served ice cold.
Chilled peach soup with almonds
Adapted slightly from this recipe in Taste of Home. Serves 2-3.
3-4 large, very ripe peaches, peeled and roughly chopped
1/2 cup plain nonfat yogurt
1/4 cup chicken or vegetable broth
1/2 tsp lemon juice
Pinch of vanilla powder or 1-2 drops of pure vanilla extract
Pinch of black pepper
2 Tbsp sliced almonds
In a blender, combine the peaches, yogurt, broth, lemon juice, vanilla powder and black pepper. Purée to a smooth soup. Cover and refrigerate until very cold, several hours or overnight.
While the soup is chilling, toast the almonds in a dry, nonstick frying pan over low heat, until they just begin to brown. Set aside to cool. Garnish the soup with almonds, and serve cold.