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.

Lara Hata

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

Step 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.

Step 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.

Step 3

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

Nutrition Facts

Amount Per Serving
Calories 112Calories from Fat 0.0

% Daily Value *
Total Fat 0.4g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 15mg1%
Total Carbohydrate 23g8%

Dietary Fiber 2.7g11%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Summer-Fruit Soup