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This chilled peach soup is a delight. It’s bright, refreshing, and easy to make. You can enjoy it as a starter or a dessert. It takes just 15 minutes to prep and needs 2 hours to chill. This recipe serves 4 people. For the best flavor, gather these simple ingredients: - 4 ripe peaches, peeled and pitted - 1 cup plain Greek yogurt - 1 cup almond milk - 2 tablespoons honey (or maple syrup for vegan option) - Juice of 1 lemon - 1 teaspoon vanilla extract - A pinch of salt - Fresh mint leaves for garnish - Crushed pistachios for topping (optional) You can easily adjust this recipe for different diets. If you need a vegan option, swap Greek yogurt for coconut yogurt. You can use any plant-based milk instead of almond milk. For a nut-free version, use oat milk or soy milk. Honey can be replaced with agave syrup for a vegan option. These swaps keep the soup tasty and inclusive for everyone. First, gather all your ingredients. You need four ripe peaches, Greek yogurt, almond milk, honey, lemon juice, vanilla extract, salt, mint leaves, and crushed pistachios. Next, peel and pit the peaches. Cut them into small chunks. This makes blending easier. Add the peach chunks to your blender. Now, pour in the Greek yogurt and almond milk. Next, add honey or maple syrup for sweetness. Squeeze in the lemon juice and add the vanilla extract and salt. Blend everything on high speed. You want it smooth and creamy. If you like bits of peach, pulse the blender a few times. Taste the mixture. If it needs more sweetness, add honey. If it needs more tang, add lemon juice. Once blended, pour the soup into a bowl or pitcher. Cover it with plastic wrap and refrigerate. Chill it for at least two hours. When you’re ready to serve, stir the soup gently. Pour it into chilled bowls. Garnish with fresh mint leaves and crushed pistachios. This adds taste and a nice look. For a fun twist, drizzle a bit of almond milk on top. Enjoy this refreshing summer treat! Serve your chilled peach soup in nice bowls. A chilled bowl helps keep the soup cool. Drizzle a bit of almond milk on top. Add a fresh mint leaf for a bright touch. You can also sprinkle crushed pistachios for crunch. This makes the dish look fancy and tasty. You can change the soup's taste to fit your mood. If you want it sweeter, add more honey or maple syrup. For a tangy kick, squeeze in more lemon juice. Taste as you go to find the right balance. This soup is all about what you like. To make this soup, you need a good blender. A high-speed blender works best for smooth soup. You might also want a fine mesh strainer if you prefer an ultra-smooth texture. Having chilled bowls ready is key to serving it just right. Following the Full Recipe will guide you through these steps effortlessly. {{image_2}} To make this chilled peach soup vegan, swap the Greek yogurt for a dairy-free option. Use coconut yogurt or cashew cream. They add creaminess and flavor. For sweeteners, honey works, but maple syrup is perfect for vegans. Just follow the same steps from the Full Recipe. Enjoy your vegan treat! This recipe is mostly gluten-free already. Just ensure your yogurt and almond milk are gluten-free. Most brands are safe. If you want to add a garnish, nuts like pistachios fit well. They add crunch without gluten. This soup makes a great gluten-free dish for any summer meal. If you can’t find peaches or want to try something new, use other fruits. Ripe nectarines or plums work great too. Watermelon can be a fun twist, adding a refreshing taste. Mix it up with berries for a colorful soup. These fruity options keep the same creamy texture. Store chilled peach soup in a clean airtight container. This keeps it fresh and tasty. I like to use glass jars or plastic containers with tight lids. Always let it cool before sealing. This prevents extra moisture from forming inside. In the fridge, your chilled peach soup will stay good for about 3 to 5 days. Make sure to check for any signs of spoilage before eating. If it smells sour or looks off, it's best to toss it. Trust your senses! You can freeze chilled peach soup for up to 3 months. Just pour it into freezer-safe containers, leaving some space at the top. The soup will expand as it freezes. When you’re ready to enjoy, thaw it in the fridge overnight. Then, stir well before serving. This will help bring back its creamy texture. For the full recipe, check back to the earlier section. Yes, you can use frozen peaches. Just thaw them first. This makes the soup cold and tasty. Frozen peaches may change the texture a bit, but they still work well. Chilled peach soup pairs well with many dishes. Try serving it with: - Light salads - Grilled chicken - Shrimp tacos - A slice of crusty bread These options bring out the soup's sweet flavor. Yes, this recipe is super easy to double. Just use double the ingredients. It takes the same time to make. You can blend it all at once if your blender is big enough. Enjoy sharing this refreshing dish with friends! This blog post walked you through making a tasty chilled peach soup. You learned about the fresh ingredients and easy substitutions. I shared tips for blending and serving this dish perfectly. You also found variations to fit different diets and storage tips to keep it fresh. Make this soup your own with unique flavors. Enjoy every bite and impress your guests!

Chilled Peach Soup

Beat the heat with this delightful Chilled Peach Dream Soup! Made with ripe peaches, creamy Greek yogurt, and a hint of honey, this refreshing dish is perfect as a starter or a light dessert. With easy steps to blend your ingredients and minimal prep time, you’ll have a delicious treat ready in no time. Garnish with mint and pistachios for an extra touch. Click to explore the full recipe and enjoy a taste of summer!
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Ingredients
  

4 ripe peaches, peeled and pitted

1 cup plain Greek yogurt

1 cup almond milk

2 tablespoons honey (or maple syrup for vegan option)

Juice of 1 lemon

1 teaspoon vanilla extract

A pinch of salt

Fresh mint leaves for garnish

Crushed pistachios for topping (optional)

Instructions
 

Start by chopping the peeled peaches into small chunks and place them into a blender.

    Add the Greek yogurt, almond milk, honey (or maple syrup), lemon juice, vanilla extract, and a pinch of salt to the blender.

      Blend the mixture on high speed until it becomes smooth and creamy. If you prefer a chunkier texture, pulse a few times instead of blending continuously.

        Taste the soup and adjust sweetness or acidity if needed by adding more honey or lemon juice, according to your preference.

          Once blended, pour the soup into a bowl or pitcher and cover with plastic wrap. Refrigerate for at least 2 hours to chill and allow the flavors to meld.

            When ready to serve, give the soup a quick stir and pour it into bowls.

              Garnish with fresh mint leaves and a sprinkle of crushed pistachios for added texture and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 2 hours chilling | Serves 4

                  - Presentation Tips: Serve the soup in chilled bowls, drizzling a bit of almond milk on top and a mint leaf for a pop of color. Enjoy it as a refreshing starter or light dessert!