** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1 teaspoon lemon juice until smooth.
2. Add more nectar and lemon juice as needed. Chill at least 1 hour.
3. Can be made day ahead and refrigerated. Just before serving, mix well.
4. Taste for sugar-sweet balance. Divide soup evenly among 4 chilled soup bowls.
5. Garnish with raspberries. Serve chilled. Makes 4 servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Yogurt, Sulfites, Peach, Apricot, Fructose Malabsorption, Oranges allergies.