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Best when peaches are at their prime, this refreshingly chilled soup is both light and delicate, depending on the peachs succulent flavor for its success.
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.
- Calories 230
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 30 mg
- Sugar Content 33 g