Peach Soup

There are so many things I loved about summer in Paris. The weather (usually) improved, with people shedding layers and raincoats in exchange for summer frocks and sandals. And once the sun was out, the Parisians were ready for le pique-nique. The banks along the Seine were filled with people enjoying cheese and wine, and baskets are full of interesting French dishes—all to celebrate the end of indoor hibernation.

Cool peach summer soup |

The picnic also allows me to enjoy another favorite summer item—fresh fruit. As soon as I start seeing the red of strawberries and raspberries, I know the warm weather is here. Then there are the stone fruits, and the arrival of my beloved, la pêche.


When peaches are at their peak ripeness, with brilliant shades of orange and red, there’s not much you need to do but slice and enjoy. I found myself at the marché one day, with eyes bigger than my selected stash of peaches, and ended up with a large bag of very ripe, and very delicious, peaches. Not wanting any of them to go bad, I decided to make a cold peach soup, which would also carry well for any outdoor picnic.


I haven’t decided the best time to eat the soup, so I’ve been sipping it at pretty much all meals. Add a little more yogurt at breakfast time, or crème fraîche for a dessert. It’s so versatile and absolutely refreshing. You’ll be thinking summer thoughts even if the rain ends up returning to your picnic.


Peach Soup

Serves 2


  • 3 large, ripe peaches
  • 1 teaspoon of cinnamon
  • 1 teaspoon of salt
  • ½ cup water
  • 1 tablespoon honey (or agave nectar or stevia)
  • 1 tablespoon fresh mint
  • 2 tablespoons plain yogurt (or coconut yogurt for dairy free)
  • Juice of half a lime
  • Crème fraîche (or coconut yogurt) and a mint sprig for garnish


  1. Preheat the oven to 350 degrees F.
  2. Wash the peaches and slice them into quarters, removing the pit. Evenly dust the peaches with salt and cinnamon.
  3. Line a baking sheet with aluminum foil and coat it with nonstick spray. Arrange the peaches cut side down on the sheet, and place in the oven for 20 minutes or until soft.
  4. Remove from the oven and let cool. Once cool, remove the skins and place the peaches in a blender.
  5. When the peaches are puréed, add water, honey (or alternative sweetener), mint, yogurt and lime, and process until smooth. Add salt if necessary.
  6. Pour the soup into a glass or bowl, and garnish with a dollop of crème fraîche or yogurt and a mint sprig.
Cold Peach Soup | TastingPage

Fore more great French recipes, visit the Girls' Guide to Paris.