Chilled Peach and Goat Cheese Soup
Yields: 4 Servings
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Ingredients
| 3 | c | peaches (4-5 peaches, sliced) |
| 1⁄4 | c | English cucumber (with peel, diced) |
| 1⁄4 | c | yellow pepper (diced) |
| 1⁄4 | c | fresh apricots (diced) |
| 3⁄4 | c | cold water |
| 2 | tbsp | honey |
| 3 | heaping tablespoons crumbled goat cheese (more for garnish) | |
| 1⁄4 | c | white balsamic vinegar |
| 1⁄4 | c | olive oil |
| 1 1⁄2 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
| Salt and pepper to taste | ||
| fresh basil leaves for garnish |
Directions
In a blender or food processor add peaches, cucumber, yellow peppers, and apricots, water and pulse. Add honey, goat cheese, white balsamic, olive oil yogurt, salt, and pepper and blend until smooth. Refrigerate for at least 1 hour.
Ladle into bowls and garnish with goat cheese and fresh basil.
Nutrition Information
|
300
CALORIES
|
17g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
300
150
|
||
| % Daily Value* | ||
| Total Fat | 17g | |
| Saturated Fat | 3.5g | |
| Trans Fat | 0% | |
| Cholesterol | 5mg | |
| Sodium | 100mg | |
| Total Carbohydrate | 33g | |
| Dietary Fiber | 2g | |
| Sugars | 30g | |
| Protein | 7g | |
| Vitamin A | 15% | |
| Vitamin C | 25% | |
| Calcium | 20% | |
| Iron | 4% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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