Peach Soup

Makes 6 Servings

3 pounds (12 - 15) unpeeled ripe peaches

2 Tablespoons mild flavor honey

3 Tablespoons of fresh lemon juice

2 cups plain yogurt

1 cup fresh orange juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cardamom

Set aside 4 of the peaches. Remove the pits from the remaining peaches and puree in a blender or food processor along with the honey and lemon juice. Transfer to a bowl and whisk in the yogurt, orange juice, vanilla, and spices. Slice the remaining peaches and add to the soup. Chill until ready to serve. The soup will keep a few days in the refrigerator.

From Mediterranean Light by Martha Rose Shulman