| 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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