Peach Almond Soup

2 lbs. ripe peaches
2 Tablespoons fresh lemon juice
1 cup fresh orange juice
1 cup nonfat plain yogurt
1 Tablespoon honey, or to taste
2 Tablespoons almond extract

Bring a large pot of water to a boil and add the peaches. Blanch the fruit for 10 to 15 seconds, just long enough to loosen the skins. Transfer the peaches to a bowl of cold water. Put the lemon juice in another bowl. When the peaches are cool enough to handle, slip off their skins, cut them in half, and remove the pits. Toss each pitted peach half in the lemon juice as you go. Transfer the peaches to a food processor and pur?e the fruit. Add the orange juice, yogurt, honey, and almond extract and process briefly. Refrigerate the soup and serve in chilled bowls. Serves 4.

From Baliducci?s, citing the New Spa Food Cookbook.