ISO cold soup

[vbostick]

I made Gazpacho the other day and enjoyed it so much sitting outside in the warm weather. Does anyone have any other good cold soup recipes to try?
thanks - Victoria

[cookieee]

This one sounds nice and tropical.

CHILLED CANTALOUPE RUM SOUP

1/2 cup butter
4 ripe medium cantaloupes, peeled, seeded and cubed
1/2 cup orange marmalade
1/4 cup unsweetend coconut milk
2 cups fresh orange juice
1 cup whipping cream
1/2 cup dark rum
Salt and fresh ground white pepper, to taste
2 1/2 TB toasted walnut pieces*

In a Dutch oven, melt the butter over medium heat. Add the cantaloupe and cook until soft, about 8 minutes. Blend in the marmalade and coconut milk. Then add orange juice. Bring to a boil and then reduce heat and simmer 12 to 15 minutes. Place mixture in blender or food processor fitted with the metal blade; puree (this may have to be done in batches).

Place mixture in bowl and stir in cream and rum. Season with salt and pepper. Chill until ready to serve. Serve garnished with walnuts. Makes 8 to 10 servings
*To toast walnuts, spread them in a single layer on a baking sheet and bake at 350 for about 10 minutes or until lightly browned and fragrant

From: Sun-Sentinel(Miami paper)-January 1993-Alexander's Catering

[Hammster]

Here is a Morrocan spiced tomato soup from Gourmet Magazine.
It says to use whole canned tomatoes and then chop them up. I just used the already diced canned tomatoes to save a little time.
The soup will taste a bit bland after heating it through, but don't be tempted to dump in a bunch more spice. The flavors intensify as the soup chills. Adjust your seasoning after it chills.
I've made this as is from the recipe and one time I pureed it. It's good either way.
I've also allowed it to chill in the fridge all day and it was just fine too.
I preferred to use lemon wedges for garnish as they are easier to squeeze lemon juice into the soup as you eat the soup.

Enjoy!! :D

MOROCCAN-SPICED COLD TOMATO SOUP
North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Active time: 15 min Start to finish: 35 min

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices




Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

Makes 4 servings or about 5 cups.
Gourmet
June 2003

[chefjon]

Check this one out


Chilled Avocado Soup with Tortilla Chips

Beans thicken the soup and echo the lush texture of the avocado. Substitute 1/8 teaspoon ground red pepper for the chipotle chile powder, if you prefer.


1 cup canned cannellini beans, rinsed and drained
1 cup chopped peeled cucumber
1/2 cup fat-free buttermilk
1 tablespoon fresh lime juice
1/8 teaspoon chipotle chile powder
1 (14-ounce) can fat-free, less-sodium chicken broth
1 ripe peeled avocado
1/2 teaspoon salt, divided
1 tablespoon chopped fresh cilantro
2 (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips
Cooking spray
1/8 teaspoon ground cumin
1/8 teaspoon chipotle chile powder

Combine first 7 ingredients (through avocado) in a blender; add 1/4 teaspoon salt. Process until smooth; stir in 1/8 teaspoon salt and chopped fresh cilantro. Cover and chill 2 hours.
Preheat oven to 400°.

Lightly coat tortillas with cooking spray. Combine remaining 1/8 teaspoon salt, cumin, and 1/8 teaspoon chile powder in a small bowl; sprinkle cumin mixture over tortillas, tossing gently to coat. Arrange tortillas in a single layer on a baking sheet. Bake at 400° for 5 minutes or until crisp. Cool in pan. Place 1 cup soup in each of 4 bowls; top evenly with tortilla strips.

Yield: 4 servings (serving size: 1 cup)

CALORIES 152(49% from fat); FAT 8.2g (sat 2.2g,mono 4.3g,poly 1.6g); PROTEIN 6.2g; CHOLESTEROL 0.0mg; CALCIUM 89mg; SODIUM 576mg; FIBER 4.5g; IRON 1.2mg; CARBOHYDRATE 18.4g
Cooking Light, MAY 2006

[vbostick]

thanks...they all sound delicious and i will definetely being trying them while I am off work this summer :)

[Canice]

This is terrific, even if it sounds odd:

Grape and Almond Gazpacho

2 pounds seedless green grapes
1 small cucumber, peeled, seeded, and coarsely chopped (use English cucumber)
1/4 cup whole almonds, toasted
2 scallions, white and light green parts only, coarsely chopped (I used 4, some dark green too)
1/4 cup rice vinegar
1/2 cup plain yogurt
3 ounces cream cheese
2 Tbsp. extra virgin olive oil
1/4 cup buttermilk
1/2 - 3/4 tsp. salt
1/4 tsp. freshly ground white pepper
2 large dill sprigs, minced
Pinch of ground cayenne pepper (I used several!)

Combine the grapes, cucumber, almonds, scallions, almonds, vinegar, yogurt, cream cheese, olive oil, and buttermilk in a blender or food processor. Process until smooth, with just a bit of texture remaining. Stir in the salt, white pepper, dill, and cayenne until incorporated. Cover and refrigerate until cold.

Ladle cold soup into chilled bowls and garnish with cucumber slices and dill. Serve immediately.
(Adapted by J. Lasky from Mustards Grill )

[Leebot]

* Exported from MasterCook *

Lemon Soup With Garbanzo Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Chicken Broth
1 15-16 Oz Can Garbanzo Beans -- rinsed and drained
6 Chopped Garlic Cloves
1 1/2 Teaspoons Ground Turmeric
2 Large Eggs
Pinch Cayenne Pepper
2 Tablespoons Chopped Fresh Mint
1/8 Teaspoon Cumin Seeds
1/4 Cup Fresh Lemon Juice

Combine broth, beans, garlic, turmeric and cumin in large saucepan. Bring to a boil.

Reduce heat and simmer 15 minutes.

Whisk eggs and lemon juice until well-blended. Gradually whisk 2 cups soup into egg mixture. Return to saucepan, stir over medium-low heat until heated through, about 5 minutes (do not boil).

Add cayenne pepper. Season with salt.

Ladle into bowls, sprinkle with mint.

Description:
"Very light and refreshing chilled soup."

- - - - - - - - - - - - - - - - - - -

[vbostick]

Lisa- Do you refrigerate this soup before serving it? I have all the ingredients and would like to make it.

Thanks - Victoria


* Exported from MasterCook *

Lemon Soup With Garbanzo Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Chicken Broth
1 15-16 Oz Can Garbanzo Beans -- rinsed and drained
6 Chopped Garlic Cloves
1 1/2 Teaspoons Ground Turmeric
2 Large Eggs
Pinch Cayenne Pepper
2 Tablespoons Chopped Fresh Mint
1/8 Teaspoon Cumin Seeds
1/4 Cup Fresh Lemon Juice

Combine broth, beans, garlic, turmeric and cumin in large saucepan. Bring to a boil.

Reduce heat and simmer 15 minutes.

Whisk eggs and lemon juice until well-blended. Gradually whisk 2 cups soup into egg mixture. Return to saucepan, stir over medium-low heat until heated through, about 5 minutes (do not boil).

Add cayenne pepper. Season with salt.

Ladle into bowls, sprinkle with mint.

Description:
"Very light and refreshing chilled soup."

- - - - - - - - - - - - - - - - - - -

[Leebot]

Yes I do refrigerate it. I should amend the recipe -- thanks for pointing out the oversight!

[Haddsie]

I just made Chilled Beet and Fennel Soup (CL 04/96) last night and it was really nice. DH loved it. I prefer Savory Beet Soup (10/04), but I needed a cold soup. Here's the recipe:

Chilled Beet-and-Fennel Soup

1 pound small beets
2 teaspoons fennel seeds
1/4 cup water
1 tablespoon olive oil
1 3/4 cups chopped fresh fennel bulb
1 cup chopped onion
1 1/2 cups low-fat buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
Combine 1/4 cup water and oil in a medium nonstick skillet; place over medium-high heat until hot. Add fennel bulb and onion; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.

Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 103(31% from fat); FAT 3.6g (sat 1g,mono 1.8g,poly 0.3g); PROTEIN 4.6g; CHOLESTEROL 0.0mg; CALCIUM 128mg; SODIUM 289mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 14.4g

Leslie Glover Pendleton
Cooking Light, APRIL 1996

[shscharles]

About two years ago I had lunch with a friend at the Blue Point Grill in Alexandria, Virginia and the soup that day was a chilled cucumber soup that was so good I went straight home to try to duplicate it while the flavors were still fresh. This is the result...so easy, so good, so refreshing!

SONJA’S CUCUMBER SOUP
(With Apologies to Blue Point Grill)

4 small to medium cucumbers, peeled, seeded and diced (I use European or Kirby)
½ cup diced sweet onion (Vidalia)
2 garlic cloves, chopped or pressed
2 TB chopped fresh parsley
2 TB chopped fresh dill
1 ½ cup non fat plain yogurt
1 cup Hellman’s reduced fat mayo (not fat free)
Juice of ½ lemon
Salt and freshly ground pepper
3 to 5 jolts Tabasco

Garnish: (If desired)
1 small tomato, peeled, seeded and finely
Dill Sprigs
Finely chopped Vidalia onion

Puree cucumbers through tabasco in a food processor or blender. Taste for seasoning. Amounts not critical. Chill for at least one hour before serving. Garnish each bowl with dill sprig, about one tablespoon tomato, and a little of the onion.


This could easily be a main course with either crab or shrimp floated on the soup. It would also be a terrific brunch course served with black bread or bagels, lots of smoked salmon and whipped cream cheese.

[Robyn1007]

I just made Chilled Beet and Fennel Soup (CL 04/96) last night and it was really nice. DH loved it. I prefer Savory Beet Soup (10/04), but I needed a cold soup. Here's the recipe:

Chilled Beet-and-Fennel Soup

1 pound small beets
2 teaspoons fennel seeds
1/4 cup water
1 tablespoon olive oil
1 3/4 cups chopped fresh fennel bulb
1 cup chopped onion
1 1/2 cups low-fat buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and fennel seeds in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain beets through a fine sieve into a bowl, reserving fennel seeds and 3 cups cooking liquid. Rinse beets under cold water; drain. Peel beets; cut into 1/2-inch cubes, reserving 3/4 cup for garnish. Combine remaining beets, reserved cooking liquid, and fennel seeds in a bowl; set aside.
Combine 1/4 cup water and oil in a medium nonstick skillet; place over medium-high heat until hot. Add fennel bulb and onion; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.

Combine fennel bulb mixture, beet mixture, buttermilk, salt, and pepper in a food processor or blender; process until smooth. Pour soup into a bowl; cover and chill thoroughly. Ladle 3/4 cup soup into individual bowls, and top with 2 tablespoons reserved beets.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 103(31% from fat); FAT 3.6g (sat 1g,mono 1.8g,poly 0.3g); PROTEIN 4.6g; CHOLESTEROL 0.0mg; CALCIUM 128mg; SODIUM 289mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 14.4g

Leslie Glover Pendleton
Cooking Light, APRIL 1996

Thanks for posting that! I had an amazing chilled beet soup at Wildwood in Portland and I've been thinking of it since, so I'm going to try this.

[vbostick]

Lisa - I finally made the lemon soup and it was very good and flavorful. I loved the combination of turmeric and lemon juice. Thanks for the recipe.


* Exported from MasterCook *

Lemon Soup With Garbanzo Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Chicken Broth
1 15-16 Oz Can Garbanzo Beans -- rinsed and drained
6 Chopped Garlic Cloves
1 1/2 Teaspoons Ground Turmeric
2 Large Eggs
Pinch Cayenne Pepper
2 Tablespoons Chopped Fresh Mint
1/8 Teaspoon Cumin Seeds
1/4 Cup Fresh Lemon Juice

Combine broth, beans, garlic, turmeric and cumin in large saucepan. Bring to a boil.

Reduce heat and simmer 15 minutes.

Whisk eggs and lemon juice until well-blended. Gradually whisk 2 cups soup into egg mixture. Return to saucepan, stir over medium-low heat until heated through, about 5 minutes (do not boil).

Add cayenne pepper. Season with salt.

Ladle into bowls, sprinkle with mint.

Description:
"Very light and refreshing chilled soup."

- - - - - - - - - - - - - - - - - - -

[MISSINDI]

I'm not a big fan of cold soups, but do have two that I like.

Chilled Strawberry Soup
Courtesy of Taste of Home, Cooking for 2
1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
2 tablespoons sugar
1/3 cup white wine or white grape juice

Cold Zucchini Soup
Courtesy of Eating Well magazine
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yield: 2 servings.

4 young, dark green zucchini (6-7 inches long)
1 green bell pepper
3 medium onions
2 large garlic cloves
4 tablespoons butter
salt
freshly ground white pepper
2 tablespoons fresh thyme, chopped
6 cups chicken broth
1 cup heavy cream
fresh chives or parsley, minced

Slice 3 zucchini, green pepper and onions. Mince the garlic. Saute the vegetables in 3 tablespoons of the butter over very low heat in a heavy pot. Cook, stirring often, about 10 minutes or until the vegetables are tender but have not browned. Add salt and pepper to taste and thyme. Stir in the chicken broth and simmer, uncovered, for about 15 minutes. Meanwhile, thinly slice (do not peel) the remaining zucchini and saute it briefly in 1 tablespoon butter until barely tender and still bright green. This should take about 3 minutes - stir and watch closely that it doesn't overcook and go mushy. Immediately turn the sliced vegetables out onto a plate to cool quickly. Reserve. Cool the soup slightly and puree it in a blender. Stir in the cream and the sliced cooked zucchini. Adjust the seasoning - the soup should be rather highly seasoned as chilling intensifies the flavor. Chill covered for 24 hours and serve with a scattering of fresh herbs (chives of parsley).

[stacy7272]

This one was really good:

Chilled Corn Bisque with Basil, Avocado, and Crab

Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.

3 cups fat-free, less-sodium chicken broth
3 tablespoons cornstarch
1 tablespoon butter
1 cup finely chopped onion
1 garlic clove, minced
4 cups fresh corn kernels (about 8 ears)
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup 2% reduced-fat milk
1/2 cup half-and-half
8 ounces lump crabmeat, shell pieces removed (about 1 1/2 cups)
1/3 cup chopped peeled avocado
3 tablespoons chopped fresh basil

Combine broth and cornstarch, stirring with a whisk.
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil). Place half of corn mixture in a blender, and process until smooth. Pour pureed corn mixture into a large bowl. Repeat procedure with remaining corn mixture. Strain corn mixture through a sieve into a large bowl; discard solids. Stir in milk and half-and-half; chill thoroughly. Let stand 30 minutes at room temperature; stir well.

Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, about 2 teaspoons avocado, and about 1 teaspoon basil.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 159(30% from fat); FAT 5.3g (sat 2.4g,mono 1.9g,poly 0.7g); PROTEIN 10.8g; CHOLESTEROL 34mg; CALCIUM 64mg; SODIUM 536mg; FIBER 2.3g; IRON 0.6mg; CARBOHYDRATE 18g


Chef Terry Conlan Cooking Light, MAY 2004

[testkitchen45]

About two years ago I had lunch with a friend at the Blue Point Grill in Alexandria, Virginia and the soup that day was a chilled cucumber soup that was so good I went straight home to try to duplicate it while the flavors were still fresh. This is the result...so easy, so good, so refreshing!

SONJA’S CUCUMBER SOUP
(With Apologies to Blue Point Grill)

4 small to medium cucumbers, peeled, seeded and diced (I use European or Kirby)
½ cup diced sweet onion (Vidalia)
2 garlic cloves, chopped or pressed
2 TB chopped fresh parsley
2 TB chopped fresh dill
1 ½ cup non fat plain yogurt
1 cup Hellman’s reduced fat mayo (not fat free)
Juice of ½ lemon
Salt and freshly ground pepper
3 to 5 jolts Tabasco

Garnish: (If desired)
1 small tomato, peeled, seeded and finely
Dill Sprigs
Finely chopped Vidalia onion

Puree cucumbers through tabasco in a food processor or blender. Taste for seasoning. Amounts not critical. Chill for at least one hour before serving. Garnish each bowl with dill sprig, about one tablespoon tomato, and a little of the onion.


This could easily be a main course with either crab or shrimp floated on the soup. It would also be a terrific brunch course served with black bread or bagels, lots of smoked salmon and whipped cream cheese.

What are European or Kirby cucumbers? We're growing basic cucumbers in our veggie garden; how can I make a substitution (by weight--not given in original recipe; seeded vs. unseeded, etc.)?

Thanks to anyone who can help me! I'm on a mission to find a basic cucumber soup recipe, and the Cucumber Soup with Leeks and Celery (from CL June 1997) got a tepid review in an old BB thread. I didn't find a review for Cucumber-Buttermilk Vichyssoise (CL May 2007). Any help is appreciated! :)

[shscharles]

Testkitchen45,
European cucumbers are the ones you find in the produce section that are usually wrapped in clear saran and are about double the length of other cukes. I'd only use two of these.

Kirbys are your average, backyard cukes and I'd use three or four, depending on the size as it can vary. The amount is not real critical...about what you'd get from four average cucumbers.

Peeled and seeded is important to the recipe as these parts are usually bitter and will add nothing to the smooth texture I was looking for in this soup.

This is still my basic summer cucumber recipe...I haven't found another I like better...and, in fact, stopped looking. Enjoy!

[testkitchen45]

Testkitchen45,
European cucumbers are the ones you find in the produce section that are usually wrapped in clear saran and are about double the length of other cukes. I'd only use two of these.

Kirbys are your average, backyard cukes and I'd use three or four, depending on the size as it can vary. The amount is not real critical...about what you'd get from four average cucumbers.

Peeled and seeded is important to the recipe as these parts are usually bitter and will add nothing to the smooth texture I was looking for in this soup.

This is still my basic summer cucumber recipe...I haven't found another I like better...and, in fact, stopped looking. Enjoy!

Thank you! Hope to try this soon!

My first thought upon reading your response was to myself: DUH, English cucumbers! I knew that. :o I've seen those a million times. They're really long but quite skinny, and my backyard cukes are pretty chunky. I wouldn't know the diff b/w a "small" or "medium" English cuke if it bit me in the leg, but it sounds like four normal backyard cukes, as long as they're not ginormous, would be fine.

I will add this to my plan for the week; my cucumber bushes are really producing so I should be able to try this either this week or early next. Thanks again!

[smokeandashes]

I posted this on another thread but it is worth repeating here. I would guess you could also use precooked shrimp if you were really looking not to heat your house. :)



Cucumber-Avocado Soup with Shrimp
From Martha Stewart

Serves 4
1 (about 2 cups) English cucumber, peeled and cut into 1/4-inch cubes
2 avocados, pitted and peeled
1/2 cup low-fat plain yogurt ( I had drained yogurt for another recipe so I used that, it gave a thicker consistancy)
3 tablespoons fresh lime juice
1 minced small jalapeno chile, (seeds and ribs removed less heat, if desired)
1/3 cup sliced scallions
2 tablespoons chopped fresh cilantro
Coarse salt and ground pepper
1 teaspoon olive oil
12 medium shrimp, (about 6 ounces), peeled and deveined (I used seapak Tuscan parmesan shrimp but you could omit)

In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeño, scallions, 1 tablespoon cilantro, 1 cup ice water, 11/2 teaspoons salt, and 1/4 teaspoon pepper. Purée until completely smooth. Transfer to a large bowl.
Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2to 1 cup ice water (I didn't do this, I liked the thick consistancy), as desired. Season again with salt and pepper. Chill, about 1 hour.
In a large skillet, heat oil over medium-high heat.Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.

[dibranchia]

One of our fave, and easiest soups is Borscht, but it's not a beef or cabbage based one.

You can roast/cook your own beets if you want. BUT the way I do it:

Place cans of beets in fridge at least overnight. When you're ready to make it, puree the beets, using some of the water they were canned with. Add salt, pepper, dill and lemon juice to taste. You can place this back in the fridge if you want until you're ready to serve. I like to serve with:
roasted or sauteed potatoes (think homefry style: crispy and warm)
sour cream.

I place a ladleful of hot potatoes in the bottom of the bowl, top with cold soup and a dollop of sour cream. I know hot/cold sounds weird, but it's really good!

[southjerseymom]

I'm making this tomorrow. Have had this recipe for years but never made it. Sounds delicious and EASY.

Almond Peach Soup

3 lbs ripe peaches, peeled, pitted, and cut up
1 1/2 c apple juice
1/4 c sugar ( I'm going to cut this amount to 2T or possibly eliminate.
Sounds sweet enough without the extra sugar. Can always add
1/4 c almond liqueur
2 T fresh lemon juice
1/2 t vanilla extract
2 c plain yogurt

In processor or blender, puree peaches smooth with apple juice, sugar, almond liqueur, lemon juice, and vanilla. Whip yogurt lightly; stir into soup base. Chill one hour. Serve in chilled bowls. If desired, garnish with mint and a floating dab of yogurt.

Makes 8 1 cup servings. 180 calories 2 grams fat