Chilled cantaloupe-amaretto soup

Yield: 4 servings

Measure Ingredient
-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
Cinnamon

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.

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