Chilled Peach and Goat Cheese Soup
|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||heaping tablespoons crumbled goat cheese (more for garnish)|
|1⁄4||c||white balsamic vinegar|
|1 1⁄2||c||Stonyfield Organic Fat Free French Vanilla Yogurt|
|Salt and pepper to taste|
|fresh basil leaves for garnish|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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