Strawberry peach soup

Contributed by Kimberly Newell, MD

Strawberry peach soup

Our family went to Brentwood on Memorial Day to escape the blustery coastal weather and pick some fruit. My two and four year old daughters loved picking stone fruit right off the tree, giggling as the syrupy nectar dripped down their chins. We took 20 pounds (!!!) of fruit home, and spent the next week making delicious stone fruit treats. Here is one of my favorites adapted from a Martha Stewart recipe I found years ago.

Servings: 8


  • 5 large ripe peaches (approximately 2 1/2 pounds)
  • 3 large sprigs fresh rosemary
  • Juice of 1 lemon
  • 1/2 cup sugar (or more to taste)
  • 1 teaspoon ground cinnamon
  • 1 pint strawberries (8 ounces), hulled


  1. Peel four peaches, cut into chunks, and place in stockpot. 
  2. Tie rosemary in cheesecloth; add to peaches with lemon juice, sugar, cinnamon, and 3 cups water; bring to boil. Reduce heat to medium-low; simmer until peaches are tender, about 20 minutes. Discard rosemary. 
  3. Puree strawberries in food processor until liquid. Pass through a fine strainer twice; discard pulp and seeds, and set aside. 
  4. Strain peaches, reserve liquid, and puree pulp until smooth. Add half the liquid to peach puree; process. 
  5. Transfer peach puree to a large bowl, stir in remaining liquid, and place in an ice water bath, stirring occasionally, until cold, about 20 minutes. 
  6. Remove from ice water; whisk in strawberry puree. Peel remaining peach and slice for garnish.

Nutrition information (per serving)

  • Calories: 80
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total carbohydrate: 22 g
  • Dietary fiber: 2 g
  • Total sugars: 19 g
  • Protein: 1 g