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Cantaloupe and Peach Smoothie Soup
1/2 lb Small Peaches; peeled, pitted, sliced
1 1/2 c Ripe Cantaloupe; diced
1 3/4 c Apricot Nectar; (up To 2)
2 tb Nonfat Yogurt
1 ts Fresh Lemon Juice; (up To 2)
Zest of 1 Orange
1 c Fresh Raspberries
In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1
teaspoon lemon juice until smooth. Add more nectar and lemon juice as
needed. Chill at least 1 hour. Can be made day ahead and
refrigerated. Just before serving, mix well. Taste for sugar-sweet
balance. Divide soup evenly among 4 chilled soup bowls. Garnish with
raspberries. Serve chilled. Makes 4 servings.
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