Chilled Peach Mango Soup with Brie and Rosemary Crackers
4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt
Brie wedges, at room temperature
Rosemary Crostini Crackers
Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.
Serve in individual bowls with cheese and crackers.
Makes 4-6 servings
Recipe by Amy Richardson