Chilled Peach Soup

Ingredients

• 12 medium peaches, ripe
• 4 lbs. low-fat silken, firm tofu
• 2 cups orange juice
• 2 cups papaya juice
• mint for garnish

Method

• Peel the peaches by blanching them in boiling water for a minute, then plunging them into a bowl of ice water: Using a sharp paring knife, remove the skins and slice the peaches.
• Place the peaches in a food processor or blender jar and add the tofu and fruit juices. Blend the mixture until it is smooth.
• Transfer to a large bowl and chill for a least 2 hours, but no longer than 24 hours.
• Serve cold, garnished with mint leaves.

Notes

• Description:
• "At its best when using the summer's freshest peaches........yum!!"
• Source:
• "The Whole Soy Cookbook"
• Yield:
• "1 cup"
• SERVINGS: 12
• SOURCE: Patricia Greenberg