Summer-Fruit Soup

Ingredients

• 1 cup canned peach nectar
• ½ cup white Zinfandel (or 1/2 cup additional peach nectar)
• Mint sprigs, rinsed
• 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
• 2 cups ripe cantaloupe chunks (about 1 in.)
• 1 cup raspberries, rinsed and drained
• Sugar (optional)
• + 1 more ingredients
• • 2 tablespoons lemon juice

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. 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 wa...

View full recipe at My Recipes