Fresh pink peach soup
Makes 4 cups – 4 servings
Make this when peaches and strawberries are aromatic and at their ripe, juicy summer best. For a smooth, velvety texture, it’s important that they be quite soft. Only fresh-squeezed orange and lemon juice will do. Add extra sugar, as needed, depending on the natural sweetness of the fruit and orange juice.
2 cups sliced fresh strawberries
2 peaches, pitted, peeled, and sliced
½ cup fresh orange juice
½ cup plain yogurt
3 tablespoons sugar, or to taste
1 tablespoon fresh lemon juice
1/8 teaspoon nutmeg, preferably freshly grated
Dollops of plain yogurt and fresh blueberries for garnish
Puree all the ingredients, except the garnishes, in a blender until smooth. Taste and adjust the sweetening.
Refrigerate in a covered container until chilled, at least 3 hours, before serving.
Garnish each serving with yogurt and a sprinkling of blueberries.
This soup is best when made a few hours before serving. It will keep for up to 2 days in a covered container in the refrigerator.