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August 8, 2011

Recipe for chilled peach soup with almonds

Chilled-peach-soup

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.

Ingredients

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

Directions

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.

Print recipe only.

Comments

1
Posted by: pam | August 8, 2011 at 02:33 PM

I can't really get into cold soups, but this sounds like it might be an awesome dessert type soup!

2
Posted by: Rupert | August 8, 2011 at 03:24 PM

Beautiful photo - I've tasted the soup it's delicious.

3
Posted by: Kalyn | August 8, 2011 at 08:57 PM

I love the idea of peach soup; sounds wonderful. I think the almonds are a perfect topping.

4
Posted by: leaf (the indolent cook) | August 9, 2011 at 11:18 AM

Interesting combo of sweet and savoury! I'm intrigued.

5
Posted by: Lydia (The Perfect Pantry) | August 9, 2011 at 11:24 AM

Pam, this would be great for dessert. Think of it as a smoothie instead of a soup!

Rupert, thanks. I love the blues.

Kalyn, the almonds bring out the flavor of the vanilla in the soup. You could use almond extract instead of vanilla, but I don't keep any in my pantry.

Leaf, it's as good as it looks. I hope you get a chance to try it!

6
Posted by: Tres Delicious | August 9, 2011 at 11:59 AM

A great way to finish off a meal. I love spicy soup, guess I'll have more than one round. Nice photo.

7
Posted by: Cheryl and Adam @ pictureperfectmeals.com | August 9, 2011 at 12:48 PM

Even up in the mountains it's been close to 90 degrees which is almost unheard of, so a chilled soup is just the ticket to cool off. This looks amazing, the freshness of the peaches and the nuttiness of the toasted almonds is just perfect. Yummy!

8
Posted by: Charissa | August 9, 2011 at 12:51 PM

Oh, what a delicious summer soup! Totally loving this idea...and wishing we had peaches in the house! sniff.

9
Posted by: Lydia | August 9, 2011 at 01:00 PM

Tres Delicious, this soup is the perfect ending to a meal. I love fruit for dessert.

Cheryl and Adam, even down here at near sea level, the summer has been brutally hot and humid. Soup that doesn't need to be cooked is something I can always manage, no matter the weather.

Charissa, if no peaches, try this with nectarines. Or melon!

10
Posted by: Kelly | August 9, 2011 at 04:06 PM

Love your photos, this soup looks SO delicious!! :)

11
Posted by: susan g | August 10, 2011 at 12:05 AM

This photo is literally breathtaking! A perfect summer indulgence.

12
Posted by: Lydia | August 10, 2011 at 05:50 AM

Kelly, Susan: Thanks so much. As you know, photographing soup remains a challenge for me, and I'm pleased that this time the soup *looks* as good as it tastes.

13
Posted by: Nut Crackers | August 10, 2011 at 01:30 PM

Not sure about a peach soup, was looking for almond recipes when I came across you, might have to try it out just to see what it's like.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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