Yield: 4 servings
|-JUDI M. PHELPS|
|1||Fresh ripe cantaloupe; peeled, seeded and cubed|
|2||Fresh, ripe peaches; peeled, pitted and chopped|
|1 teaspoon||Pure almond extract|
|2 cups||Heavy cream, milk, OR Half-and-half|
|¼ cup||Amaretto liqueur|
|2 tablespoons||Fresh lemon juice|
|pinch||Ground nutmeg OR|
In a blender, puree small amounts of the fruit with the liquids until all the ingredients are used. The soup should be very smooth. Stir in the nutmeg or cinnamon. Chill several hours before serving. Serves 4 to 6. Serving suggestions: Serve as first course with an antipasto platter, fettuccine with pesto sauce, crusty Italian bread and a light white wine. Source: San Jose Mercury News.
Shared and MM by Judi M. Phelps.