Yield: 4 Servings
| Measure | 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) |
| \N \N | Zest of 1 Orange |
| 1 cup | Fresh Raspberries |
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