Fresh peach soup

Yield: 6 Servings

Measure Ingredient
3 cups Diced honeydew melon
½ cup Fresh orange juice
½ cup Vanilla low-fat yogurt
1 tablespoon Honey
1 teaspoon Finely chopped peeled gingerroot
2 teaspoons Fresh lime juice
2 cups Diced peeled peaches; (1-1/2 pounds)
1 cup Blueberries

Place first 6 ingredients in a blender, and process until smooth. Combine melon mixture, diced peaches, and blueberries in a bowl. Stir well. Cover and chill before serving.

NOTE: I have varied the fruits depending on what is available at the time.

Recipe by: Cooking Light Magazine June 1995 p.64 Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997

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