Cold Peach Soup

Kitchen Tested
  • 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


  1. 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.



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