Cold Peach And Cantaloupe Soup Recipe - Cooking Index
Cold Peach And Cantaloupe Soup Recipe - Cooking Index
| 1 | Ripe cantaloupe - halved, 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 | 177ml | Plain yogurt |
| 1 cup | 40g / 1.4oz | Handful fresh mint leaves - for garnish (small) |
Cut cantaloupe flesh into large chunks and place in food processor; process until pureed. Transfer to medium bowl.
Cut peaches into chunks and puree with orange juice and half lemon juice. Stir into melon puree. Taste, adding sugar by teaspoons, to give soup a pleasant but not overly sweet taste. Add more lemon juice if desired.
Cover soup with plastic wrap and refrigerate several hours. When ready to serve, taste again, adding more sugar or lemon juice, to taste.
To serve, ladle soup into small chilled bowls and top with a dollop of yogurt. Mince mint leaves with 1/2 teaspoon sugar, then sprinkle a little over each serving.
This recipe yields 6 servings.
Per Per Serving: 110 Cal; 3g Prot; 1g Total Fat (0 Sat. Fat); 25g Carb.; 0mg Chol; 30mg Sod.; 3g Fiber.
Description:
"You'll love to make this soup in the summer, when peaches are at the peak of flavor and juiciness."
Source:
Vegetarian Times, June 2002
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