Serves 4


  • 2 c. Ripe cantaloupe cut into chunks
  • 1 Ripe large peach, peeled and cut into chunks
  • 1 c. Freshly blended peach nectar (or canned)
  • ½ c. White Zinfandel (or ½ c. peach nectar)
  • 2 tbsp. Freshly squeezed lemon juice
  • 1 c. Fresh or frozen raspberries
  • Sugar or other sweetener
  • Fresh mint sprigs


Fresh Peach Nectar

  • Start with soft, ripe, fragrant peaches.
  • Submerge peaches in boiling water until skin loosens.
  • Remove peaches from hot water and submerge in ice water.
  • Once peaches cool, peel and remove pits and cut into chunks.
  • Liquefy peaches with water (2:1 ratio) in blender.

Fruit Soup

  • In blender or food processor, combine fruit, nectar and wine until smooth.
  • Add sweetener to taste.
  • Chill soup until cold in covered container, at least 1 hour.
  • Pour soup into bowls and top with raspberries.
  • Garnish with mint sprigs.
Adapted from Jane Shapton,

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