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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 83.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 26.0 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Cold Peach-Hazelnut Soup calories by ingredient
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Cold Peach-Hazelnut Soup

Submitted by: RAVENSVOICE

Introduction

Cold fruit soup is a special treat all over Europe during the summer. Try this and see why! Cold fruit soup is a special treat all over Europe during the summer. Try this and see why!
Number of Servings: 7

Ingredients

    * Peaches, fresh, 6 cup slices
    * Water, tap, 1.75 cup
    * Splenda brown sugar blend, 23 grams (2 TBL., lightly packed) ****
    Dash salt
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    * Splenda, 3 packets
    * Torani Sugar Free Hazelnut Syrup, 2 oz
    * Fresh Lime Juice, 1/2 TBL

Directions

Start with around 10 medium to large peaches. Blanch, put into cold water bath, and peel and pit; you will need 6 cups of the sliced peeled peaches. SAVE peels.
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Put peels (not pits) into water in Dutch oven, along with Splenda Brown Sugar Blend. Simmer on low until slightly reduced and very fragrant - around 10-12 minutes. Strain through metal sieve over bowl, pressing down on solids to get all liquid out. You should have around 1 2/3 cup liquid. Discard peels.
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Return liquid to Dutch oven, add peaches, regular Splenda, hazelnut syrup, and lime juice. Cook over low, stirring occasionally, until peaches are VERY soft, around 30 minutes.
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Remove from heat and allow to cool for at least one hour. You can cool the soup in the Dutch oven (or a large bowl) in an ice-water bath to reduce the cooling time. In batches, process in blender or food processor fitted with a metal blade until smoothly pureed.
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Taste to adjust for sweetness - you may add some regular Splenda at this point, if needed.
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Chill for at least 3 hours or overnight.
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Serve with a few fresh mint leaves and a drizzle of evaporated skim milk. You may also top with around a teaspoon of toasted hazelnuts. (Add-ons not included in nutrition information)
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Total yield approx. 5 1/2 cups, for 7 servings of generous 3/4 cup portions.
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**** You may omit the Splenda Brown Sugar blend and use an additional 5 packets of regular Splenda; this will reduce the calories for the recipe by 115 (reduction of 16.43 calories per serving). I like it better with the brown sugar blend, but it's a matter of personal taste.
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Either way it's a delightfully refreshing dish to have on a hot summer day!

Number of Servings: 7

Recipe submitted by SparkPeople user RAVENSVOICE.






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