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Essence of Peach Soup

 

2 cantaloupes
1 peach, peeled and pitted
1 cup peach nectar
1/2 cup Rhine, White Zinfandel or other fruity wine
Juice of 1 lime
4 Tbs. toasted pine nuts for garnish
1 cup raspberries for garnish
Mint leaves for garnish

Directions
1. Slice cantaloupes in half crosswise, leaving flat ends intact. Scoop out seeds, and remove flesh from both melons, leaving an inner layer. Use flesh from 1/2 melon only, reserving remainder for another use.
2. Place melon flesh, peach, peach nectar, wine and lime juice in blender, and process until smooth. Pour into container, and refrigerate until chilled.
3. To serve, pour about 1 cup soup into each melon half, and garnish with pine nuts,
raspberries and mint leaves.

Nutritional Information
Per Serving: Calories: 230, Protein: 5g, Total fat: 5g, Saturated fat: 1g, Carbs: 40g, Cholesterol:
mg, Sodium: 30mg, Fiber: 6g, Sugars: 33g

 

 

This entry is related to the following products. Click on any of them for more information.
Peach, Mint, Raspberries, Cantaloupes,
FARM VISIT DAY, SUNDAY, MAY 21, 2017 11:00AM - 4:30PM

What People Are Saying

"We experimented w/ a lot of new foods to use up the CSA goods.  Some of my faves included tomato/cherry gazpacho, roasted tomatoes (easier than canning and so tasty to throw on as a condiment), blue cheese/walnut/ roasted beet salad, braised cabbage and many others.  We find it a labor of love to honor the veggies by using them up in tasty dishes each week.  Thanks for making it possible! "  

-Laura