For success with this soup, don’t settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Dice about 2 cups of the peaches and set aside. Place the rest in a food processor with the nectar. Process until smoothly pureed, then transfer to a serving container.
Step 2
Stir in the rice milk, creamer, vanilla, and spices.
Step 3
In a cup, steep the fresh mint leaves or mint tea in about 1/2 cup boiling water for 10 to 15 minutes. Remove the leaves or tea bag and stir the infusion into the serving container.
Step 4
Stir in the reserved peaches and add syrup to taste. Refrigerate for an hour or two to allow the flavors to blend. Before serving, stir the soup and adjust the consistency with more nectar if too dense.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 163
Step 7
Total fat: 3g
Step 8
Protein: 2g
Step 9
Fiber: 4g
Step 10
Carbohydrate: 37g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 27mg
