Cold Peach Soup
- Yield 4 servings
No need to wait for peach season. Enjoy this soup anytime of the year.
- 1 (1-pound 12-ounce) can light peach slices, drained
- 1 (8-ounce) carton nonfat sour cream
- 2 tablespoons lemon juice
- 1 tablespoon Triple Sec
- 1 tablespoon almond extract
- 1 tablespoon sugar
- Place the peaches, sour cream, lemon juice, Triple Sec, almond extract and sugar in a food processor and blend well. Transfer to a bowl, refrigerate, and serve chilled. Makes 4 cups.