Chilled Peach Soup

Scott Anderson


Here is another fun summer recipe that will certainly cool off the most discerning of palettes. My wife is not one for fancy soup, even more so chilled soup but she loves peaches so this will certainly be a recipe I make again and bring some home for her to try.

I’d suggest using fresh peaches when possible, that you freeze yourself, but bagged peaches from the grocery store work well in a pinch. You can try substituting watermelon, cantaloupe or nectarines for a different flavor profile. If you can’t find orange blossom honey then substitute your favorite brand, but stay away from heavy floral aroma honeys, they tend to add too much floral undertones to the soup.

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15 Min


1/2 lb
peaches, frozen, thawed
1/2 c
pineapple juice
1/3 c
orange juice
1 Tbsp
orange blossom honey
1/3 c
greek yogurt
1/3 c
half and half
1/4 c
2 tsp
lemon juice
1/8 tsp
cinnamon, ground
black pepper, freshly cracked

Directions Step-By-Step

Put peaches in small batches in blender, reserving about 1 lb. Blend until smooth and pour into a large stainless steel bowl.
Add remaining ingredients into blender in batches and blend until pureed. Remove from blender and add to peaches.
Dice remaining peaches, and stir into soup, then chill until time of service.
Top with a turn of fresh cracked black pepper.

About this Recipe