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Fruit Soup

Fruit Soup

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Course Appetizer, Side, 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.