(This article first appeared in the August print edition of the Hendersonian.)
Growing up on my family’s farm in Henderson County, I gained an appreciation for fresh food from our garden. Some of my earliest memories are baking with my grandmother and helping turn the garden harvest into our next meal with my mother. The opportunity to share my love of food with the readers brings everything full circle for me, back where it started.”
This month I share my recipe for Chilled Peach Soup.
Peaches have always been one of my favorite fruits. Whether they’re sliced and eaten fresh, added to a salad or the star of a dessert, peaches taste like summer.
The peaches used to prepare this recipe come from Cardinal Farms.
Chilled Peach Soup
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Kitchen Gear:
Liquid Measuring Cups
Measuring Spoons
Spatula
Food Processor or Blender
Ingredients (6 – 9 ingredients)
6 peaches sliced, with skin on
1/2 cup water
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
2 tablespoons honey
1/2 teaspoon allspice
Optional garnish/topping: 3/4 cup blueberries, raspberries, blackberries or a mix of the three berries plus 1/2 – 1 tablespoon of honey
Instructions
- Put all ingredients in a blender or food processor.
- Process until smooth.
- Chill in the refrigerator until completely cold.
- Before serving, lightly crush half of the berries in a small bowl. Add lemon juice, remaining berries, and 1 tablespoon of honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Merritt Bates-Thomas is a Henderson native and a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR (92.5 FM) since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She will be sharing recipes and tips for preparing foods that are healthy and full of flavor. You can follow her on Instagram @thekitchentransition
