Creamy Peach Soup With Raspberry Coulis

Oxmoor House
5 servings


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1 (14-ounce) package frozen unsweetened raspberries, thawed
2 tablespoons powdered sugar
1/4 teaspoon almond extract
1 3/4 cups ginger ale, divided
1 (16-ounce) package frozen unsweetened peaches, thawed
1 (8-ounce) carton vanilla low-fat yogurt
1/2 cup frozen white grape juice concentrate


Prep: 25 Minutes
Chill: 1 Hours

Add first 3 ingredients and 1/2 cup ginger ale to food processor bowl; puree until smooth. Cover and chill.

Pour raspberry mixture through a fine wire-mesh strainer into a small bowl. Use a rubber spatula against sides of strainer to extract juice; discard seeds. Cover and chill.

Place peaches, yogurt, and grape juice concentrate in food processor bowl; puree until smooth. Cover and chill 1 hour.

Add remaining 1 1/4 cups ginger ale to peach mixture just before serving, stirring well. To serve, ladle about 1 cup peach mixture into each of 5 individual serving bowls; drizzle each with 1/4 cup raspberry coulis. Serve immediately.

Created date

January 2010

Nutritional Information

Calories 218
Fat 0.6 g
Satfat 0.4 g
Protein 3.3 g
Carbohydrate 50.2 g
Fiber 2.6 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 45 mg
Calcium 94 mg