Essence of Peach Soup
1 peach, peeled and pitted
1 cup peach nectar
½ cup Rhine, White Zinfandel or other fruity wine
4 Tbs. toasted pine nuts for garnish
1 cup raspberries for garnish
- 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.
- Place melon flesh, peach, peach nectar, wine and lime juice in blender, and process until smooth. Pour into container, and refrigerate until chilled.
- To serve, pour about 1 cup soup into each melon half, and garnish with pine nuts, raspberries and mint leaves.