Be sure to take advantages of the sweet, juice dripping peaches!  Eat them as is, or puree them for a refreshing soup.  I don’t mind the skin, and love how it adds specks of dark rich color to the soup.  If you’d rather leave the skin out, peel it with a serrated peeler.

Chilled Peach Soup (adapted from Whole Foods Market recipe)


6 large ripe peaches, pitted and chopped
1 cup water
1 cup peach nectar (the picture is showing orange juice, but after trying it with peach nectar, I suggest you use it instead)
1/4 cup honey
Zest and juice of 2 limes
Thai basil sprigs


1.  Place peaches, water, juice, honey, lime zest and lime juice inside the blender.  Puree until smooth.  Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours.

2.  Pour soup into bowls or cups, garnish with basil and serve.  If you are looking for a more savory application, I like to add a pinch of salt, black pepper and cayenne.

Be sure to check back to find out what I did with soup leftovers.

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