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Categories:Viewed: 4 - Published at: 5 years ago
Ingredients
- 2 cups ripe cantaloupe chunks (about 1 in.)
- 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
- 1 cup canned peach nectar
- 1/2 cup white Zinfandel (or 1/2 cup additional peach nectar)
- 2 tablespoons lemon juice
- Sugar (optional)
- 1 cup raspberries, rinsed and drained
- Mint sprigs, rinsed
Method
- In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.
- Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
- Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.
