In addition to eating fresh peaches, many people have been relishing peach smoothies, peach crisps, and the chilled peach soup. This tangy and cool soup is ideal for balmy summer days, and the cold nature of the soup also keeps many from eating a lot of ice creams. The best part of this soup is that it takes only a few minutes to prepare.
Ingredients and Nutritional Value
The following are the soup’s ingredients:
- 4 fresh peaches (medium to large)
- Chilled peach-mango-orange juice concentrate (1/4 cup)
- Total-fat unsweetened coconut milk (1/2 cup)
- Salt (1/8 teaspoon)
- Lime juice (2 teaspoons)
- Vanilla (1 teaspoon)
- Sliced strawberries (1/2 cup, approximately)
Every serving (3/4 cup) of the soup amounts to 158 calories, 7 grams of trace saturated fat, 1 mg of cholesterol, 35 mg of sodium, 1 gram of protein, and 22 grams of carbohydrate (which includes 14 grams of sugar and 4 grams of dietary fiber).
Use a medium size pan to boil water. Put the peaches in the boiling water for close to 40 seconds. With a slotted spoon, take the peaches out of the water and move it to a colander. Rinse the peaches with cold water. (You may even plunge the peaches for some seconds in ice water.)
When the peaches attain room temperature, peel off the skins. The peeling should now be easy. To start the peeling, you can make a minor cut in the fruit’s skin. Cut the peaches into big slices, sans the pit, and put the peaches inside a blender jar. Mix all the leftover ingredients, leaving out the strawberries, and keep blending until a smooth texture is attained. Once done, place the mix in a refrigerator for cooling. The chilling process may take anywhere between 20 and 120 minutes. Once chilled, serve the soup with sliced strawberries.
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