Essence of Peach Soup
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
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.
Per Serving: Calories: 230, Protein: 5g, Total fat: 5g, Saturated fat: 1g, Carbs: 40g, Cholesterol:
mg, Sodium: 30mg, Fiber: 6g, Sugars: 33g