• 2 cups ripe cantaloupe chunks (about 1 in.)
  • 1 ripe peach (6 oz.), peeled, pitted, and cut into chunks
  • 1 cup canned peach nectar (no sugar added)
  • 1/2 cup white Zinfandel (or 1/2 cup additional no-sugar-added peach nectar)
  • 2 tablespoons lemon juice
  • Stevia or monk fruit sweetener (optional)
  • 1 cup raspberries, rinsed and drained
  • Mint sprigs, rinsed

Preparation:

  1. 1. In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add natural sweetener 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.

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