This simple-to-prepare recipe from The Classic Catering People is the perfect antidote to warm weather appetites.
Fruit Soup
Ingredients
- 2 cups ripe cantaloupe chunks (about 1 in.)
- 2 ripe peaches peeled, pitted, and cut into chunks
- 3/4 cup white Zinfandel
- 2 tbs. lemon juice
- 1/4 cup sugar
- 1 cup raspberries rinsed and drained
- mint sprigs rinsed
Instructions
- In a blender or food processor, blend cantaloupe, peach, peach nectar, white Zinfandel, sugar and lemon juice until smooth.
- 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.
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