Cold Peach and Cantaloupe Soup

[Guest guest]

Cold Peach and Cantaloupe Soup

6 SERVINGS—Low-Fat

 

You'll love to make this soup in the summer, when

peaches are at the peak of flavor and juiciness.

 

 

 

1 ripe cantaloupe, halved and seeded

4 ripe medium peaches, peeled

Strained juice of 2 oranges (1 cup)

Strained juice of 2 lemons (1/3 cup)

Sugar to taste

3/4 cup plain yogurt

Small handful fresh mint leaves, for garnish

1. Cut cantaloupe flesh into large chunks and place in

food processor; process until puréed. Transfer to

medium bowl.

2. Cut peaches into chunks and purée with orange juice

and half lemon juice. Stir into melon purée. Taste,

adding sugar by teaspoons, to give soup a pleasant but

not overly sweet taste. Add more lemon juice if

desired.

3. Cover soup with plastic wrap and refrigerate

several hours. When ready to serve, taste again,

adding more sugar or lemon juice, to taste.

4. To serve, ladle soup into small chilled bowls and

top with a dollop of yogurt. Mince mint leaves with

1/2 tsp. sugar, then sprinkle a little over each

serving.

 

PER Per serving: 110 CAL; 3 G PROT; 1 G TOTAL FAT (0

SAT. FAT); 25 G CARB.; 0 MG CHOL; 30 MG SOD.; 3 G

FIBER

 

 

 

 

 

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