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overhead shot of chilled peach soup

Award Winning Chilled Peach Soup

Chilled Peach Soup with Cucumbers is an easy, but elegant first course that uses the best of your summer bounty. 
4.6 from 15 votes
Prep Time 20 mins
Course Appetizer
Cuisine Southern
Servings 4 people
Calories 117 kcal


  • 5-6 peaches, medium sized
  • ½ cup coarsley chopped cucumbers seeded
  • ¼ teaspoon salt
  • 2 teaspoons white balsamic vinegar
  • 10 leaves fresh mint
  • 2 teaspoons honey
  • cup plain Greek yogurt


  • Peel peaches and cut into small pieces (bite sized).
  • Peel and seed cucumbers and cut into small pieces.
  • Lightly crush mint leaves.
  • Place all ingredients in blender and process until smooth and creamy. Chill thoroughly. 
  • Divide into small serving dishes and garnish with mint leaves, cucumber slices or curls, drops of thinned yogurt or peach slices/pieces.


  • To conserve every bit of peachy goodness you can dip your peaches into boiling water for about 45 seconds. The skins will come off easily.
  • Lightly crush the mint leaves before tossing them in the blender.


Calories: 117kcalCarbohydrates: 23gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 162mgPotassium: 384mgFiber: 3gSugar: 21gVitamin A: 650IUVitamin C: 13mgCalcium: 59mgIron: 1mg
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