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.

By Jane Shapton, Tustin, CA
This Story Originally Appeared On sunset.com

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Credit: Lara Hata

Recipe Summary test

Yield:
Makes about 4 cups; 4 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

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

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  • 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.

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

Nutrition Facts

Per Serving:
112 calories; protein 1.4g; fat 0.4g; saturated fat 0.1g; carbohydrates 23g; fiber 2.7g; sodium 15mg.
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