Cantaloupe Soup With Blueberries
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:58pm

Ingredients




1 ripe peach
1 cantaloupe
3/4 cup unfiltered apple juice
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
2 tablespoons fresh mint leaves, chopped
1/2 pint blueberries for garnish

Preparation

1 Peel and chop the peach; cut the cantaloupe into small chunks. Place the fruit in a medium saucepan, and add the apple juice. Cook over medium heat until the fruit is soft, 7 to 8 minutes. Stir in the lemon juice and vanilla. 2 Puree the soup in a blender or food processor. Transfer to a bowl and fold in chopped mint leaves. Chill for 2 hours. Garnish with blueberries and serve.

About


From The Natural Gourmet by Annemarie Colbin