Recipe - Cantaloupe And Peach Smoothie Soup

One half pound Small Peaches; peeled,
pitted, cut or sliced up
1 One half cup Ripe Cantaloupe; minced
1 Three fourths cup Apricot Nectar; (up To 2)
2 tablespoon Nonfat Yogurt
1 teaspoon Fresh Lemon Juice; (up To 2)
Zest of 1 Orange
1 cup Fresh Raspberries

In blender puree peaches, cantaloupe, 1 One half cups nectar, yogurt and 1
teaspoon lemon juice until smooth. Add more nectar and lemon juice as
needed. Chill at least 1 hour. Can be made day ahead and refrigerated. Just
before serving, mix well. Taste for sugarsweet balance. Divide soup evenly
among 4 chilled soup bowls. Garnish with raspberries. Serve chilled. Makes
4 servings. Abby Mandel Copyright Los Angeles Times

Recipe by: Los Angeles Times Prodigy

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
26, 1998