Iced Blueberry-Peach Soup

Submitted by Chef #1365024

"If you're in need of a cool summer treat, or simply looking for a refreshing meal option, you've found the perfect recipe: Ice Blueberry-Peach Soup. This light and refreshing fruity "soup" is easy to make and even easier to eat!"

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 5 bowls
• Serves: 5

ingredients

• 1 (14 -15 ounce) can blueberries, in light syrup*
• 1 (14 -15 ounce) can peaches in light syrup
• 8 ounces plain fat-free yogurt
• 2 tablespoons fresh lemon juice
• 1⁄4 teaspoon cardamom
• 1⁄4 teaspoon ground cinnamon
• 1⁄3 cup sliced almonds or 1/3 cup chopped hazelnuts, toasted**

directions

1. Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.
2. ** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned.

3. Preparation:

4. Combine blueberries, peaches, yogurt, juice and cinnamon in a blender or food processor. Whirl to blend ingredients. Serve immediately. Top with toasted almonds. Tip: Chill canned blueberries, as well as canned peaches and juices, ahead so iced fruit soup is ready to serve, right from your blender or food processor!
5. Servings: 5.
6. Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g.