Summer Fruit Soup

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
• 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.

Jane Shapton, Tustin, CA, Sunset 
JUNE 2005