Pack-and-Pour Chilled Nectarine Soup
This healthy, sweet soup wins our vote for favorite take-to-the-beach lunch. The added plus is its versatility: Serve any leftovers the next day at breakfast with a side of Honey Nut Granola or paired with your favorite salad for an elegant summer lunch. Kids love it as an anytime snack that can be poured into a thermos so it stays fresh and cold.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseappetizer, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch, lunch
Taste and Texturefruity, sweet, tangy, tart
Type of Dishcold soup, soup
- 8 nectarines, pitted and diced
- 2½ cups orange juice
- 1 tablespoon sugar
- 1 sprig of fresh tarragon
- 1½ cups plain low-fat yogurt
In a large saute pan with deep sides, bring the nectarines, orange juice, sugar, and tarragon to a boil. Reduce the heat to medium and simmer until the nectarines are very tender, 8 to 10 minutes.
Transfer the fruit mixture to a bowl and allow it to cool to room temperature. Stir in the yogurt.
Working in batches, puree the soup using a blender, food processor, or hand blender until smooth. Chill for at least 2 to 3 hours and serve cold.
2003 Debra Ponzek and Geralyn Delaney Graham