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Peach Soup

1 1/2 lbs. ripe peaches
1 c. plain yogurt
1/4 c. confectioner's sugar (or to taste)
Juice of 1 lemon
Few drops almond extract

Peel peaches and halve. Discard pits. Dice 2 peaches. Cut rest into chunks and sprinkle with lemon juice. Puree chunks in processor. Add yogurt and extract. Work in sugar to taste. Stir in diced peaches. Keep tightly covered in refrigerator for up to 24 hours. Spoon into bowl and garnish with mint leaves.

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