Summer-Fruit Soup

Name: Summer-Fruit Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters ripe cantaloupe chunks (about 1 in.); 2 Tbsps lemon juice; 1 sprig Mint , rinsed; 170 grams ripe peach , peeled, pitted, and cut into chunks; 237 milliliters canned peach nectar; 237 milliliters raspberries, rinsed and drained; 118 milliliters white Zinfandel (or 1/2 cup additional peach nectar)

Summer-Fruit Soup might be just the main course you are searching for. This recipe makes 4 servings with 264 calories, 23g of protein, and 0g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. It is perfect for Autumn. Head to the store and pick up peach, lemon juice, raspberries, and a few other things to make it today. To use up the peach nectar you could follow this main course with the Spiced Peach Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

White Zinfandel

Peach Nectar

Lemon Juice

Cantaloupe

Peach

Sugar

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Water