Yield : 2 servings or 1 large one

In our area of Virginia, August means one thing: peaches. Sweet and juicy with just a hint of mellow tartness, they are a big and beautiful consolation for the heat and humidity.

Last week, I picked up several at Stoney’s Market and made some homemade vegan peach ice cream. With one leftover peach and with ice cream in the freezer, I knew what I was having for breakfast today.

Plus, I was in a rush to get to the orthodontist (yes, I’m getting Invisiline braces at my “ripe” age) and this smoothie travels well in my insulated Starbucks cup. You’ll notice I dressed it up a bit for the photo before transferring it into my travel cup and dashing out the door. Most days, I prefer a drinkable breakfast like this that hydrates with a delectable infusion of protein and vitamins.

1 cup unsweetened soy milk (plain, vanilla or vanilla light would be perfect too)
1/2 of a large peach, pitted, and cut into chunks (I leave the skin on for color and nutrition)
2 tablespoons orange juice concentrate
10 ice cubes
Optional: 1 scoop (about 1/2 cup) vegan ice cream (I used homemade peach, but vanilla or a sorbet would be nice too and purchased is fine; if you don’t add the ice cream, you might want to add a couple of packets of Splenda or the sweetener of your choice)

Garnish: 2 small wedges from the remaining 1/2 peach and 2 optional straws (or one of each if preparing one large serving)

Place all ingredients into the glass container of an electric blender and blend until smooth. My blender (Krups 4-speed) has an “ice crusher” feature, so I run it on that speed until the ice sounds broken up and then switch it to high for a few seconds. Avoid over-blending, as it may thin the mixture out too much. Pour into one or two glasses and garnish the rim(s) with a peach wedge. Serve with a straw if desired.