Cold Peach Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Canned peaches are a staple of Americana—and are welcome when fresh peaches are not in season. Here, they’re combined with cooked carrot and puréed into a delicate dessert soup, which is thickened with Greek yogurt and seasoned with ginger and lime juice.


  • 1 carrot, peeled and thinly sliced
  • 1 ¼″ piece ginger, peeled and thinly sliced
  • ½ cup plain, full-f


Simmer carrot, ginger, and 1½ cups water in a 1-qt. saucepan over medium-high until carrot is tender, about 5 minutes. Using a slotted spoon, transfer carrot and ginger to a blender along with ¾ cup cooking liquid; let cool slightly. Add yogurt, half-and-half, lime juice, peaches, and salt, and purée until smooth. Chill for 1 hour before serving. Ladle soup into bowls and garnish with almonds.<