From their website: This soup has virtually no fat and can be partially prepared ahead of time. You can cook the peaches a few days ahead, refrigerating them until you're ready to assemble the soup. It will take just a few minutes to finish the preparations. From "The New Enchanted Broccoli Forest
," by Mollie KatzenIngredients
- 6 medium-sized (about 3 inches in diameter) very ripe peaches
- 6 tbsp.s fresh lemon juice (from about 3 lemons)
- 1 medium-sized (about 5 inches in diameter) ripe cantaloupe, peeled, seeded and cut into 1-inch chunks
- Dash of fresh ground nutmeg
- ¼ tsp. cinammon
- Fresh blueberries (optional; for garnish)
- A little yogurt or buttermilk (optional; for garnish)
- 1 cup freshly squeezed orange juice
- 1 tbsp. honey
Instructions
Peel, pit and slice the peaches. Place them in a medium-sized saucepan with the lemon juice, honey and spices. Heat to a boil, lower the heat to a simmer and cook for 5 minutes.Remove from heat, and let cool down a little.
After soup cools down some, use a blender or food processor to puree the peach mixture with the cantaloupe and the orange juice (you might have to do this in batches). Puree until very smooth. Transfer to a container with a cover and chill until very cold.
Serve plain or with a little yogurt or buttermilk, and/or some fresh blueberries on top.
My thoughts: this is a great summery dish - I added some fresh mint as a garnish and loved that too...
Although this was originally published as part of my MMMmonday series, I am also featuring it as a link on Lisa's Gluten-free link up on August 12/10 - if you are visiting from there, please feel free to stop by my main page today (Aug 12) to read more about me - this blog is not just food related and not entirely gluten free - since it is my 3 1/2 year old picky son who is on the GF diet - although I am more careful now about making gf choices or using gf alternatives in my recipes as needed....
