| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | Fruits, Soups | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Abby Mandel Copyright Los Angeles Times Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998
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