Monday, September 13, 2010

Chilled Peach Yogurt Soup

I look forward to making this soup all year long. Anxiously, I wait for August, when peaches are finally ripe and in abundance and I can get a box of them while visiting family in Utah. Sure, they have peaches in Vegas... but they're teeerrible. In 9 year of living in Vegas, I have NEVER had a decent peach. It's really quite sad when you consider they're my favorite fruit.

This little soup is a snap to whip up... takes less than 10 minutes and makes a great appetizer, dessert, breakfast, or in my case today, a light lunch. I simply LOVE this stuff.

Recipe Source: Better Homes and Gardens "70 Favorite Soups and Stews"
Serves: Four 1/2 cup servings

2 cups peeled and sliced peaches (approximately 2 large peaches; you can use frozen, but defrost them first and drain the excess liquid)
3/4 cup peach or apricot nectar (I like to use the Kern's nectar, or I'll simply use leftover peach juice from a jar of canned peaches)
1 1/2 tsp. lemon juice
1/4 tsp. ground cinnamon
8 oz. vanilla yogurt

1. Combine the peaches, nectar, lemon juice and cinnamon in a food processor or blender.

2. In a large bowl, stir about 1/4 cup of the peach mixture into the yogurt. (Reserve just a bit of the yogurt for later, as a garnish.) Combine well and then add the remaining peach mixture, stirring well to combine.

3. Refrigerate for 2-4 hours and garnish with an additional Tbsp. of yogurt.

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