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.
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- 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
- 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
- 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.
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