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