Chilled Peach Soup
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Despite the humidity of the midwest and the heat of the afternoons, I love this time of year—the long days, the bright sunshine, the perfect temps in the morning and evenings… it’s wonderful! I love getting up a little earlier on weekends to go downtown to the city farmers’ market, wandering through the long stalls overflowing with fresh fruits and veggies, cheerful flowers, fragrant herbs, and tempting baked goods. It’s one of my favorite ways to spend a Saturday morning, and with peaches in season and temperatures rising, it’s definitely time for refreshing chilled soups!
This recipe actually started years ago, when Cory and I stumbled upon a peach soup somewhere on the internet. At that time, cold and fruit-based soups were pretty foreign to us, having only had the ridiculously tasty watermelon gazpacho my dad makes each summer (seriously, it’s magical, and it’s one of those defining dishes I look forward to each year). Since then, we’ve added several fruity soups to our repertoire, and I always love finding or creating new ones!
After searching through our stash of disorganized recipe cards and torn-out magazine pages (some day I’ll digitize them all… it’s on my project list, I swear!), I finally found my scribbled copy of the original recipe, and I realized that we’d have to make some changes in order to feel comfortable eating this all season long. It was loaded up with whole milk, cream or half and half, and way more sugar than I felt was necessary with the deliciously ripe peaches we’ve been picking up, and I remembered that it felt much more like a rich dessert than the fruity side I was wanting… so I tinkered with it, making it dairy free for me and allowing the peaches to shine.
I love the balance of the sweet peaches, creamy Coconut Milk, and slightly tangy yogurt, and the ginger and lime add some depth and brightness. Speaking of ginger, I strongly encourage you to stick with fresh here, not ground, and if you’ve ever struggled to peel ginger (I used to feel like I was cutting off as much as I was salvaging with a paring knife), just use the edge of a regular old spoon to gently peel off the thin skin! With a tiny bit of pressure, you can remove just the skin itself, and you can follow the knobby shape of the root much more easily with a spoon than with a knife.
If you’re like us and love peaches, check out our Roasted Hatch Chile Peach Salsa for another great recipe using these wonderful fruits. Make up some Amazing 5-Minute Guacamole! for a nice spread (or a delicious meal). For more recipes to cool you down on a hot summer day, check out our Habanero-Infused Whiskey with Mango and Lime, Sangria Slush, and our Lychee Cherry Blender Ice Cream.
This soup has been a big hit with friends and family, and it’s a fun and unique addition to any potluck or party! If you’ve got ripe, juicy peaches, I don’t think you need to add any sweetener, but if you feel so inclined or don’t have the time to wait for your fruit to ripen fully, you can certainly add a touch of honey or Maple Syrup. Best of all, this can all be done in a blender, making clean up quick and easy!
Check out these products to help make your soup!
- 8 ripe peaches (yellow flesh preferred)
- 5.3 oz. container unsweetened vanilla yogurt (I use So's coconut yogurt)
- 1 can full fat coconut milk
- juice from 1 lime
- 1-inch piece fresh ginger
- 1 Tbsp. amaretto liqueur (or 2 tsp almond extract)
- 1/8 tsp. salt
- chopped mint to garnish-optional
- extra peaches, chopped, to garnish-optional
- Blend first seven ingredients together; this almost fills our 68 oz. blender, so you may need to work in batches for the full recipe.
- Chill at least an hour to allow flavors to meld.
- Serve, garnishing with mint and chopped peaches if desired!
- This serves 6-8 as a side dish.
Sweetly yours, Joelle