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Summer-Fruit Soup

Lara Hata
Yield Makes about 4 cups; 4 servings (serving size: 1 cup)
Jane Shapton's cold puréed soup of cantaloupe and peaches, topped with raspberries, captures the flavors of the season. She serves it for brunch or dessert, in hollowed-out melon halves. A splash of white Zinfandel underscores the fruity flavors of the soup, but you can use just peach nectar if you prefer. Prep time: about 15 minutes, plus at least 30 minutes to chill.


  • 2 cups ripe cantaloupe chunks (about 1 in.)
  • 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
  • 1 cup canned peach nectar
  • 1/2 cup white Zinfandel (or 1/2 cup additional peach nectar)
  • 2 tablespoons lemon juice
  • Sugar (optional)
  • 1 cup raspberries, rinsed and drained
  • Mint sprigs, rinsed

Nutrition Information

  • calories 112
  • caloriesfromfat 0.0 %
  • protein 1.4 g
  • fat 0.4 g
  • satfat 0.1 g
  • carbohydrate 23 g
  • fiber 2.7 g
  • sodium 15 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.

  2. Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.

  3. Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.