Chilled Peach Soup
It’s that time of year. We’ve eaten our fill of fresh cherries, blueberries, and all the other luscious fruit of summertime, and I can barely open the door of my frig without cucumbers , zucchini, and green beans falling out. And my mom just brought us a whole bushel of peaches! I’m feeling overwhelmed very, very blessed.
Besides eating our peaches fresh, we’ve been enjoying peach crisp, peach smoothies, and this special chilled peach soup.
Have you ever had cold soup? Is soup still soup if it’s cold? It does seem like an oxymoron, but nevertheless, I’m lovin’ this soup!!
Cool and tangy peach soup is perfect for hot summer days … and it keeps us from eating too much ice cream. 🙂 It’s so pretty and so elegant, and yet it only takes minutes to make.
Chilled Peach Soup
Ingredients
- 4 medium to large fresh peaches - see note
- 1/4 cup frozen orange-peach-mango juice concentrate
- 1/2 cup full-fat, canned coconut milk
- 1/8 teaspoon salt
- 2 teaspoons lime juice - scant
- 1 teaspoon vanilla
- 1/2 cup sliced fresh strawberries - approximately
Instructions
- Bring a medium pan of water to boil. Place peaches in boiling water for 40 seconds.
- Using a slotted spoon, remove peaches from water and place in a colander. Rinse briefly with cold water. (Or you can plunge them in ice water for a few seconds.)
- When peaches are cool enough to handle, remove the skins. The skins should peel off easily. (You may want to make a small incision in the skin with a knife to get it started.)
- Cut peaches into large slices, discarding the pit. Place peaches into a blender jar.
- Add all remaining ingredients, except strawberries, and blend until very smooth.
- Place in refrigerator for 20 minutes to 2 hours to chill.
- Garnish with sliced strawberries before serving.
Notes
- For best results, try to use good-tasting FRESH peaches for this soup, like those you would get from an orchard. Sometimes, the peaches you get from the grocery store taste like cardboard. Making them into a soup won’t magically change the taste of those peaches.
- Don’t substitute orange juice for the orange peach mango juice; orange juice adds too much tangy tartness to the soup. If you absolutely can’t find orange peach mango juice concentrate, you can use pineapple juice concentrate, but the results are sooo much better with mango!
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What a scrumptious way to use some of my fresh peaches. Thanks for the great idea.
This sounds YUMMY!
This looks really gorgeous!
can you freeze this?
Yes, it can be frozen.
What is the yield? If I do a cup serving size how much would I make with this receipt?
Depending on the size of peaches used, the recipe will make 2 to 2 1/2 cups soup.
I hope you enjoy!
I thought peach soup was made up since I only heard on an episode of The Looney Tunes show, so it didn’t sound real ,nice to know it’s an actual dish. It sound delicious.
Hi Deitra,
It is quite yummy! I hope you like it!
Jennifer
Can you use juice instead of concentrate?
I use juice concentrate because it adds a lot of flavor and sweetness. Without it, the soup is a little bland and not sweet enough, in my opinion. But, of course, you could try it and see what you think
Have you tried this recipe with canned peaches?
I recommend using good-quality, fresh peaches for this recipe. Canned peaches won’t give it the flavor that fresh peaches will.
Can frozen peaches, thawed, be used?
Hi Connie,
For the best flavor and consistency, I recommend using fresh, good -quality peaches (like those you would get from an orchard) for this recipe. I tried it with frozen and it was edible but definitely not the same as with fresh peaches.