Fresh peach soup
6 Servings
Ingredients
| Quantity | 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 |
Directions
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