Summer-Fruit Soup

1. 1

   In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.

2. 2

   Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.

3. 3

   Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.