Summer-Fruit Soup

Summer-Fruit Soup
Photo by Lara Hata


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

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


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