On the stormiest and rainy-June day I can ever remember, I braved the weather to go to the farmers’ market. I wasn’t surprised to find only a couple of vendors. Actually, I was a little surprised anyone was there.
One vendor was already packed up. The other, like me was determined to stick it out. And was I glad when I saw the ripe peaches they were selling. I filled a bag and headed home thinking about peach smoothies.
After writing the colorful, fun book, Smoothies, 15 years ago, I’ve tasted and consumed hundreds of smoothies, but the one I am constantly drawn to is a simple peach smoothie I began making when I was writing the Cakebread Cellars Cookbook.
Every Tuesday, I’d stop at the farmers’ market and buy a bag of peaches. When I arrived at the kitchen where chef Brian Streeter and I worked our way through his repertoire of fabulous recipes, I’d immediately plug in the blender. In to the blender container the fresh peaches would go with a little orange juice and yogurt that Brian always had stocked in the fridge.
Those smoothies were delicious. The peach just shone, making the smoothies taste like summer in a glass. Ever since, I’ve loved this simple recipe for it’s fresh flavors and for the memories it brings back of being in that kitchen that summer—a summer that was warm without any rain.
Pure Peach Smoothie
2 medium peaches(about 6 ounces each)
6 ounces plain or vanilla yogurt
6 ounces orange juice
1/4 cup crushed ice (optional)
Cut the peaches around the pit and discard the pit. Cut the fruit into chunks and put in a blender container. Add the yogurt and orange juice and blend until smooth.
For a frostier version, add the crushed ice. Or, freeze the orange juice in an ice tray. Or cut the peaches and lay out on a baking sheet and freeze 15 to 30 minutes before blending.
What to drink: Come on, you thought I wouldn’t have a wine pairing for this recipe? Well you are half right. Eliminate the yogurt and blend the peaches and orange juice together. Pour 1/2 cup into a Champagne flute and fill the glass with sparkling wine. I recommend an expensive brut, like Cooks Champagne.