Summer-Fruit Soup

Summer-Fruit SoupRecipe
Lara Hata
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.

Yield:

Makes about 4 cups; 4 servings (serving size: 1 cup)

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.