This chilled peach and goat cheese soup is sure to cool you off on a warm summer day. This recipe is quick and easy, sweetened with peaches, apricots, honey, and our delicious Stonyfield Vanilla Yogurt.
By Stonyfield
This chilled peach and goat cheese soup is sure to cool you off on a warm summer day. This recipe is quick and easy, sweetened with peaches, apricots, honey, and our delicious Stonyfield Vanilla Yogurt.
Ready In: 1 hour 10 minutes
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
Yields: 4 Servings
- 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 Tbsp crumbled goat cheese (more for garnish)
- 1/4 c white balsamic vinegar
- 1/4 c olive oil
- 1 1/2 c Stonyfield Organic 0% Fat Smooth & Creamy Vanilla Yogurt
- Salt and pepper to taste
- fresh basil leaves for garnish
Ingredients
directions
Step 1
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.
Step 2
Ladle into bowls and garnish with goat cheese and fresh basil.
