Summer, what there was of it anyway, is over. But you can still capture a last taste of the season with this easy recipe that can be modified for multiple uses. This soup makes a great “shooter,” brunch soup or light lunch. Enjoy!
-Ann Caples
Peach SoupWhat You Need
10 ripe local peaches peeled, chopped, and then puréed (around four cups depending on peach size)
Pinch of salt
2 tbsp of apple cider vinegar
½ cup of local honey
1 ½ cups of vanilla almond milk
1 sprig of mint
3 tbsp of olive oil
What You Do
Mix all of the ingredients together and let chill for at least four hours.
Remove sprig of mint and taste. Season where needed.
Garnish with chiffonade of mint, Greek yogurt and toasted almonds.