Have you ever had a chilled soup before? Chilled soups are perfect for summer, which is why gazpacho’s are always popular, and you’ll likely see chilled cucumber or chilled tomato soups popping up on menus. I figured I could continue the chilled soup theme with something a bit sweeter and came up with this peach soup.
I combined one huge juicy ripe peach with some plain yogurt, a bit of honey, and a dash of cinnamon and topped it all off with some homemade granola for a fun, healthy, and delicious breakfast. This recipe simply could not be any easier. You just dump all the ingredients in a blender, puree, pour into a bowl, and breakfast/lunch is served!
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Chilled Peach Soup with Granola
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Vegetarian, Omnivore
Description
Sweet and creamy peach soup gets a crunchy granola topping. A simple, refreshing summer treat!
Ingredients
- 1 peach (1 peach) peach
- 6 oz (170 g) container of vanilla or plain yogurt
- 1 tbsp honey (if using plain yogurt)
- 1/8 tsp ground cinnamon
- your favorite granola
Instructions
- Pit the peach and cut it into rough chunks. If the peach skin is tough, peel it first by scoring an X on the bottom, blanching in boiling water for 30 seconds, then slipping the skin off.
- Add the peach chunks, yogurt, honey (if using plain yogurt), and cinnamon to a blender. Blend on high for 30-45 seconds until completely smooth with no chunks remaining.
- Taste and adjust sweetness. Add more honey if needed, depending on how ripe your peach is.
- Pour into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes until thoroughly chilled.
- When ready to serve, pour into a serving bowl and top generously with your favorite granola. Serve cold.
Notes
- For a smoother soup, remove the peach skin before blending.
- If your peaches are underripe, add a touch more honey to taste.
- Store the soup (without the granola) in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 mins
- Category: Soup
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Do the peaches need to be peeled for this soup?
Yes, peel them for a smooth, silky texture. Score the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off.
Can I use canned or frozen peaches instead of fresh?
Canned peaches in juice (not syrup) or frozen peaches both work. Drain canned peaches well and thaw frozen ones before blending. The flavor is best with ripe, in-season fruit, though.
How long should the soup chill before serving?
At least 2 hours in the refrigerator, though overnight is even better. The flavors meld and the soup gets properly cold, which is essential since it is served chilled with granola on top.
