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www.ikitchen.com
Cantaloupe-Peach Soup - serves 4
1/2 lb small peaches, peeled, pitted, sliced
1 1/2 cup ripe cantaloupe, diced
1 3/4 cup apricot nectar
2 tbsp yogurt
1 tsp fresh lemon juice
Zest of 1 orange
1 cup fresh raspberries
In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1 tsp 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 sugar-sweet balance. Divide soup evenly among 4 chilled soup bowls.
Garnish with raspberries. Serve chilled.
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