Cold Peach & Cantaloupe Soup
1 ripe cantaloupe halved, seeded
4 ripe medium peaches peeled
Strained juice of 2 oranges - (1 cup)
Strained juice of 2 lemons - (1/3 cup)
Sugar to taste
3 cups of plain yogurt
1 small handful fresh mint leaves for garnish
Cut cantaloupe flesh into large chunks and place in food processor; process until pureed. Transfer to medium bowl.
Cut peaches into chunks and puree with orange juice and half lemon juice. Stir into melon puree. Taste, adding sugar by teaspoons, to give soup a pleasant but not overly sweet taste. Add more lemon juice if desired.
Cover soup with plastic wrap and refrigerate several hours. When ready to serve, taste again, adding more sugar or lemon juice, to taste.
To serve, ladle soup into small chilled bowls and top with a dollop of yogurt. Mince mint leaves with 1/2 teaspoon sugar, then sprinkle a little over each serving.
This recipe yields 6 servings.
Per Per Serving: 110 Cal; 3g Prot; 1g Total Fat (0 Sat. Fat); 25g Carb.; 0mg Chol; 30mg Sod.; 3g Fiber.
Formatted for MC7 08-11-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 19 Calories; 1g Fat (47.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 14mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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