Cold Peach Strawberry Soup

When summer drops ripe peaches and strawberries in your lap, this is what you do with them.

Blend them up with fruity yogurt, a squeeze of lemon, and just enough sugar to let the fruit shine, then chill until ice cold.

The result is somewhere between a smoothie and a soup, thick and creamy with that gorgeous pink-orange color that screams warm weather.

Garnish with a lemon slice and a sprig of fresh mint for a starter that looks like it took way more effort than it did.

Variations

• Berry swap: Use raspberries or blueberries in place of strawberries for a deeper, more jewel-toned soup.
• Dairy-free: Sub coconut yogurt for a vegan-friendly version that’s equally creamy.

Kitchen Tips

• Use the ripest, most fragrant fruit you can find. Underripe peaches will give you a flat, bland soup no amount of sugar can fix.
• Taste before chilling and adjust the sugar. Cold dulls sweetness, so it should taste slightly sweeter than you’d like at room temperature.
• A nectarine works just as well as a peach and saves you the peeling step.