4fresh ripe peaches (pitted and sliced)[OR 1-2 cups frozen peaches if you do not have fresh ripe ones]
3/4cupplant-based yogurt, plain, unsweetened
Juice of 1/2 lemon
Sprig of fresh thyme for garnish
Blend peaches, yogurt, vanilla, cinnamon, and lemon juice in a high-speed blender until smooth and creamy.** pro tip - I like to throw in about a cup of frozen peaches in addition to my fresh ones just to add to that frosty fresh flavor.
Pour soup mixture into a bowl and add raspberries (if using). Using a fork, mash the berries against the side of the bowl, leaving some texture. Then stir lightly to incorporate crushed raspberries throughout the soup.
Refrigerate for at least an hour and serve topped with an optional sprig of fresh thyme.
Makes 4-6 servings.Keep refrigerated for up to 5 days in a sealed container.