Lara Hata
YieldsMakes about 4 cups; 4 servings (serving size: 1 cup)
AuthorJane Shapton, Tustin, CA,
Jane Shapton's cold puréed 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.

How to Make It

Step 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.

Step 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.

Step 3
3

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

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

Directions

Step 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.

Step 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.

Step 3
3

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

Summer-Fruit Soup
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