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Peach Soup

Published: July 1, 2010

Soup’s on! Only it’s not what you think … We’re cooling things down with some refreshing treats. If you like this recipe, don’t miss our chilled-out garden party recipes.

Peach Soup

Peach Soup


Makes 4 servings

  • 3 cups peaches, peeled and chopped
  • 1 cup nonfat plain Greek yogurt
  • 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract
  • 1/4 cup sliced almonds, toasted
  • Fresh mint or cinnamon

In food processor, combine peaches, yogurt, orange juice (note: adjust amount of orange juice for consistency), and extract. Chill for several hours in refrigerator. Serve topped with toasted almonds and garnish.

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  • Heather Ray

    Post editors love bedeviled eggs. Please share.

  • Frank James Davis

    Would give you my “recipe” for deviled eggs, Ms. Ray, but I’m certain doing so would only bitterly disappoint you and deeply embarrass me.
    When they were much younger, my now grown children used to refer to my “interpretation” of this rather simple dish as, “Dad’s Thoroughly Bedeviled Eggs.”
    Actually–and unfortunately–they still do.

  • Heather Ray

    Mr. Davis, we prefer to think of this creation as an artful interpretation of soup. And it just so happens, this “soup” is a delicious complement to scrambled eggs. Do you have any recipes to share? There are endless ways to prepare eggs…

  • Frank James Davis

    Admittedly, Ms. Ray, since you created one, no doubt, delicious dessert (?), you may call it anything you wish–but “soup?” “Nutty Peach Yogurt” seems more appropriate.
    (Understand, this is coming from a guy whose highest culinary achievement is nearly-edible scrambled eggs.)