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Cold Peach-Orange Soup

Yield 1 1/2 quarts


  • 2 pounds fresh peaches, peeled and sliced
  • 1 tablespoon lemon juice
  • 2 1/2 cups water, divided
  • 3 tablespoons instant tapioca
  • 3 tablespoons sugar
  • Dash of salt
  • 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
  • 1 orange, peeled and thinly sliced

How to Make It

  1. Combine peaches and lemon juice in container of an electric blender; process until smooth. Set aside.

  2. Combine 1 cup water, tapioca, sugar, and salt in a large saucepan. Bring to a boil, stirring frequently. Remove mixture from heat, and stir in remaining 1 1/2 cups water, orange juice concentrate, and reserved pureed peach mixture. Cool to room temperature; cover and chill thoroughly.

  3. Serve soup in chilled bowls; garnish each serving with orange slices.

  4. Note: Cold Peach-Orange Soup may be served as an appetizer or dessert soup.

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