Peach and Yogurt Soup recipe, This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.
Any variety of peach or nectarine works for this soup.
Tip: To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.