Market Basket: End-of-Summer Peach Soup

This Saturday is week two of the Harvard Farmers’ Market, and I am certain there is no better way to usher out summer than with a recipe featuring sweet, juicy peaches. While fall may be beckoning with its brisk mornings, the afternoon heat is still calling for simple, no-cook food. This chilled peach soup is not only refreshing, but better yet, it can be whipped together in 10 minutes with NO cooking time. Which gives me just enough time to enjoy sunset on the porch.

Previous Harvard Farmers’ Market recipes can be found here or via the link on the right nav. If you are in the Boston-area, stop by the Harvard Farmers Market this Saturday, for peaches and plenty other delicious produce, produce, breads, cheese, meats and handmade goodies.

End-of-Summer Peach Soup
serves 4

6 large peaches, peeled and pitted
1/2 c fat-free plain yogurt
1 T honey, plus more for garnish
juice and zest of 1 lemon
1/8 t cloves

In a blender, combine all ingredients, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled, about 2 hours. Pour soup into bowls and garnish with a drizzle of honey.