Cantaloupe and peach smoothie soup

4 Servings

Ingredients

Quantity Ingredient
½ pounds Small Peaches; peeled, pitted, sliced
1½ cup Ripe Cantaloupe; diced
1¾ cup Apricot Nectar; (up To 2)
2 tablespoons Nonfat Yogurt
1 teaspoon Fresh Lemon Juice; (up To 2)
Zest of 1 Orange
1 cup Fresh Raspberries

Directions

In blender puree peaches, cantaloupe, 1½ cups nectar, yogurt and 1 teaspoon lemon juice until smooth. Add more nectar and lemon juice as needed. Chill at least 1 hour. Can be made day ahead and refrigerated. Just before serving, mix well. Taste for sugar-sweet balance. Divide soup evenly among 4 chilled soup bowls. Garnish with raspberries. Serve chilled. Makes 4 servings. Abby Mandel Copyright Los Angeles Times Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998

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