This no-cook, sweet and savory cold soup is perfect for summer. Sun-kissed peaches are a good source of antioxidants and cholesterol-lowering fiber. Serves 4

2/3 cup water

2 pounds ripe peaches (about 6 medium-sized), pitted and chopped

½ English cucumber, chopped

2 green onions, sliced

1 jalapeno pepper, seeded and diced

2 garlic cloves, minced

3 Tbsp. chopped fresh basil, chopped

2 Tbsp. extra virgin olive oil

1 Tbsp. red wine vinegar

1 Tbsp. minced fresh ginger

¼ tsp. salt

¼ tsp. black pepper

1 red bell pepper, diced

1 avocado, diced

Combine water, peaches, cucumber, onion, jalapeno, garlic, basil, oil, vinegar, ginger, salt and pepper in a blender or food processor. Pulse together until well combined but still slightly chunky. Chill for at least 1 hour. Place in serving bowls and garnish with bell pepper and avocado.

Per Serving: 248 calories, 4g protein, 15g fat (2g saturated), 31g carbohydrates, 152mg sodium, 8g fiber