Summer-Fruit Soup

Jane Shapton's cold puréed soup of cantaloupe and peaches, topped with raspberries, captures the flavors of the season. She serves it for brunch or dessert, in hollowed-out melon halves. A splash of white Zinfandel underscores the fruity flavors of the soup, but you can use just peach nectar if you prefer. Prep time: about 15 minutes, plus at least 30 minutes to chill.

Yield: Makes about 4 cups; 4 servings (serving size: 1 cup)

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

Preparation

1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.

2. 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.

3. Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.

Nutritional Information

Calories:

112 (0.0% from fat)

Protein:

1.4g

Fat:

0.4g (sat 0.1)

Carbohydrate:

23g

Fiber:

2.7g

Sodium:

15mg

Cholesterol:

0.0mg