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
1 cup raspberries, rinsed and drained
Mint sprigs, rinsed
How to Make It
In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.
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.