fresh peach soup
| Measure | Ingredient |
|---|---|
| 3 cups | Diced honeydew melon |
| ½ cup | Fresh orange juice |
| ½ cup | Vanilla low-fat yogurt |
| 1 tablespoon | Honey |
| 1 teaspoon | Finely chopped peeled gingerroot |
| 2 teaspoons | Fresh lime juice |
| 2 cups | Diced peeled peaches; (1-1/2 pounds) |
| 1 cup | Blueberries |
Place first 6 ingredients in a blender, and process until smooth. Combine melon mixture, diced peaches, and blueberries in a bowl. Stir well. Cover and chill before serving.
NOTE: I have varied the fruits depending on what is available at the time.
Recipe by: Cooking Light Magazine June 1995 p.64 Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997
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