Chilled Peach Soup

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It’s HOT already where I live so baking a lot of desserts in my oven and heating my house up even more is really not too appealing to me these days.  Which is why I love this chilled peach soup!  It’s the perfect summertime dessert and, oh yeah, it’s AMAZING.  The first spoonful of this immediately had me thinking of a peach cobbler like grandma makes except, well, with alcohol and obviously no crust!  It’s creamy, cold and just really, really good.  Top it with some homemade whipped cream and a couple sprigs of fresh mint and dessert is served!

Enjoy!

Chilled Peach Soup
 
Ingredients
  • 1 c. Sparkling White Wine (I used a Spumante)
  • 1 c. Peach Schnapps
  • ½ c. Sugar
  • 1 t. Fresh Mint Leaves, chopped
  • ½ t. Ground Cinnamon
  • ¼ t. Ground Nutmeg
  • 2 c. Half and Half
  • 10 Large, Fresh Peaches, sliced
Instructions
  1. Place all ingredients except peaches in a large bowl and whisk until well blended and sugar is dissolved. Transfer to a high powered blender (I used a Vitamix) and add peaches (you might have to do this in two batches). Blend on high until smooth, about 1 minute. Transfer to an air-tight container and refrigerate until chilled.
Notes
Serves 10.

 

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Strawberry Almond Butter Soup

In case you haven’t noticed by now, Fridays have become the designated “healthy recipe” day.  And today I have a recipe for a sweet dessert soup to share with you!  I’ll never forget the first time I had a fruit “soup” was on the one and only cruise I took to the Bahamas after I graduated high school.  They served it with dinner one night and I fell in LOVE.  It was sweet and creamy and so refreshing!  Just like this delicious recipe!  Jeremy seemed really confused by the name and I asked a couple of times why it was called soup…but I honestly don’t know!  It’s blended in a blender but it doesn’t have ice so it’s not really a smoothie..so what else would you call it?!  Other than amazingly delicious!  We enjoyed this for dessert a couple of nights in a row and it is sooo much healthier for you than your typical after dinner fare.  It’s got fruit, protein and calcium..almost a meal in itself!

Enjoy!

Strawberry Almond Butter Soup
 
Ingredients
  • 1.5 lbs Strawberries (4 cups sliced)
  • ¼ c. Almond Milk
  • 2 T. Natural Almond Butter
  • ½ t. Almond Extract
  • 2 T. Agave or Honey, or to taste depending on the sweetness of your strawberries
  • Chopped strawberries and almonds, for garnish
Instructions
  1. Remove green stems off strawberries, rinse well, pat dry and slice.
  2. In a blender, add the almond milk, strawberries, almond extract and almond butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until completely smooth.
  3. Taste test and add your desired sweetener. Blend again to combine. If your blender does not puree the seeds, you can pour the soup through a fine strainer. (or just leave the seeds, which is what I did--I don't mind them)
  4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Keeps for a few days in the refrigerator.
Notes
Makes about 3 cups.

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