Peach soup

Serves 4

1kg peaches, stoned and roughly chopped 1 cinnamon stick 50g yogurt, plus 2 tsp for decoration 2 tbsp fresh oregano leaves, plus extra for decoration

Place the peach pieces in a large saucepan. Cover with water and add the cinnamon stick. Bring to the boil, then simmer for 20 mins. Allow to cool, then transfer to a sealed container and leave to chill for 2 hrs. Discard the cinnamon stick and pour the mixture into a food processor. Mix in the yogurt and oregano, then blend until smooth. To serve, divide between four bowls and swirl ½ tsp of yogurt onto each, then top with the extra oregano.