Cold Fresh Fruits Soup
Comments: Try this soup during fresh cantaloupe and peach season.
Servings: 4
  • 6 medium fresh peaches
  • 1/4 cup [60 mL] dry white wine
  • 6 tablespoons [90 mL] freshly squeezed lemon juice
  • 2 tablespoons [30 mL] honey
  • 1/4 teaspoon [1 mL] cinnamon
  • Hint of nutmeg
  • 1 fresh ripe cantaloupe, peeled, seeded then cut into 1/2-inch [1,3-cm] dices each
  • 1 cup [250 mL] freshly squeezed orange juice
  • Fresh mint sprigs, to garnish
  • Fresh blueberries, to garnish
  • Peel, stone and slice peaches; transfer into a heavy casserole.
  • Mix in dry white wine, fresh lemon juice, honey, cinnamon and nutmeg.
  • Bring mixture to a boil, then lower heat.
  • Cover casserole and leave mixture to simmer slowly for 10 minutes; remove from heat.
  • Leave mixture to cool to room temperature the puree mixture, into a food processor or a blender.
  • Pour mixture into a large bowl.
  • Into food processor or blender, puree together 3/4th of cantaloupe dices and orange juice until smooth.
  • Mix into first mixture.
  • Using a sharp knife, finely chop remaining cantaloupe dices; mix into soup.
  • Cover and refrigerate soup until really cold.
  • Serve soup, really cold into cold individual bowls, garnished with fresh mint sprigs and fresh blueberries.