Essence of Peach Soup

1. 1

   Slice cantaloupes in half crosswise, leaving flat ends intact.

2. 2

   Scoop out seeds, and remove flesh from both melons, leaving an inner layer.

3. 3

   Use flesh from 1/2 melon only, reserving remainder for another use.

4. 4

   Place melon flesh, peach, peach nectar, wine and lime juice in blender, and process until smooth.

5. 5

   Pour into container, and refrigerate until chilled.

6. 6

   To serve, pour about 1 cup soup into each melon half, and garnish with pine nuts, raspberries and mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.