We have been in the Boundary Waters this weekend, canoeing and camping (’cause y’know…I just haven’t had my share of camping this summer yet…) with some friends and while we don’t get back until tomorrow, I still have a fun recipe for you today.
A couple of months ago I became a Stonyfield Clean Plate Club, and am happy to finally share a fun Stoneyfield yogurt recipe with you guys! Have you ever had a chilled soup before? Chilled soups are perfect for summer, which is why gazpacho’s are always popular, and you’ll likely see chilled cucumber or chilled tomato soups popping up on menus. I figured I could continue the chilled soup theme with something a bit sweeter and came up with this peach soup.
I combined one huge juicy ripe peach with some plain yogurt, a bit of honey, and a dash of cinnamon and topped it all off with some homemade granola for a fun, healthy, and delicious breakfast. This recipe simply could not be any easier. You just dump all the ingredients in a blender, puree, pour into a bowl, and breakfast/lunch is served!
chilled peach soupPrint Rate
- 1 peach refrigerated and ripe, pit removed (I did not peel my peach)
- 1 6 oz container of vanilla or plain yogurt I used Stoneyfield
- 1 tbsp honey if using plain yogurt
- 1/8 tsp ground cinnamon
- your favorite granola for garnish
- Combine all ingredients in blender.
- Blend until pureed.
- Pour into bowl.
- Top with granola.
I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.