SERVES 4 – 6
This peach soup is simple, lovely, and tasty with a hefty helping of vitamins A and C. Garnish with fresh raspberries, sliced peaches, or a sprig of mint.
1 pound fresh or frozen peaches, pitted and halved (about 2 cups)
2 cups low-fat plain yogurt
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
Combine the ingredients in a blender and purée until smooth. Serve cold. Garnish with fresh fruit or a mint sprig.
| Nutritional Profile | |
| Serving size: 1 cup | |
|---|---|
| Calories: | 110 |
| Protein: | 5 g |
| Fiber: | 1 g |
| Fat: | 2 g |
| Saturated fat: | 1 g |
| Sodium: | 68 mg |
| Vitamin A: | 385 IU |
| Vitamin C: | 8 mg |
| Lutein and zeaxanthin: | less than 1 µg |
“A Georgia peach, a real Georgia peach, a backyard great-grandmother’s orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
— Melissa Fay Greene