Summer-Fruit Soup

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

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Protein: 1.4g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 23g
  • Fiber: 2.7g
  • Sodium: 15mg
  • Cholesterol: 0.0mg

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