Peach Soup
Kitchen Tested 
- Yield 10 servings
This is an exceptional cold soup that is so easy to mix together. Canned peaches work fine, and no one will know the difference.
Holly Clegg
Ingredients
- 1 1/2 pounds fresh peaches, peeled, pitted, and sliced, or 1 (28-ounce) can sliced peaches, drained
- 2 cups nonfat plain yogurt
- 1 cup fresh orange juice
- 1 cup pineapple juice
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1 tablespoon almond extract
Instructions
- Purée peaches in food processor until smooth.
- Add yogurt, orange juice, pineapple juice, lemon juice, sugar and almond extract, blending until smooth. Refrigerate until serving.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
