PEACH
CANTALOUPE SOUP</div>
 <hr><table border="0" cellpadding="3" cellspacing="0">
<tr>
<td valign="top"><img
src="../images/peaches3.jpg"
align="left" /></td>
<td valign="top"><div class="credits">Adapted from
<a href="../books_enchanted_broccoli.php">The New Enchanted Broccoli Forest</a></a><br />
Preparation time: 20 minutes of work, plus time to chill<br />
Yield: 4 to 5 servings
<p>Good for breakfast!<br />
<br />
 <b>NOTE:</b> You can cook the peaches up to several days in
advance and refrigerate them until you are ready to assemble the
soup. The remaining preparations will take just a few
minutes.</p>
</td>
</tr>
</table>

<br />
<br />
 <b><!-- Begin Ingredients -->
 6 medium-sized (3-inch diameter) very ripe peaches<br />
6 tablespoons fresh lemon juice<br />
1 tablespoon sugar or light honey<br />
 1/4 teaspoon cinnamon<br />
A dash of nutmeg<br />
1 medium-sized ripe cantaloupe (about 5-inches in diameter)<br />
1 cup orange juice<br />
<br />
Optional:<br />
A little yogurt or buttermilk<br />
Fresh blueberries<br />
 <!-- End Ingredients -->
</b>
<ol id="directionslist">
<li>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
uncovered for 5 minutes. Remove from heat, and let it cool to room
temperature.</li>



<li>Peel and seed the cantaloupe, and cut the flesh into 1-inch
chunks.</li>



<li>3) Combine the cantaloupe and peaches in a food processor or
blender and pur&#381;e until very smooth. (If using a blender, you
may have to do this in batches.) Transfer to a container with a
tight-fitting lid, and chill until very cold.</li>

<li>Serve plain, or with a little yogurt or buttermilk and/or some
fresh blueberries on top.</li>
</ol></div>