Pack-and-Pour Chilled Nectarine Soup

This image courtesy of Joseph DeLeo

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

Kid FriendlyYes

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


  1. 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.

  2. Transfer the fruit mixture to a bowl and allow it to cool to room temperature. Stir in the yogurt.

  3. 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.


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