Chilled Peach and Nectarine Soup

This chilled summer soup is very refreshing as a starter, and it can also be served as a light dessert. For best results, use the season’s freshest, ripest fruits. You can prepare the soup with just peaches, but nectarines add an extra dimension.

1 cup thinly sliced peeled peaches
1 cup thinly sliced peeled nectarines
2 T lemon juice
1 T honey
1 cup cranberry juice cocktail (low-calorie version, if desired)
1 cup apple juice
1 cinnamon stick
1 whole nutmeg
2 whole cloves
1/4 cup sour cream

Place the peaches and nectarines in a food processor; process until smooth. Pour into a large bowl. Stir in the lemon juice and honey; cover and refrigerate.

In a 1-quart saucepan over medium-high heat, bring the cranberry juice, apple juice, cinnamon, nutmeg and cloves to a boil. reduce the heat to low and simmer for 5 minutes. Strain and discard the spices. Set aside to cool completely.

When cool, stir the juice mixture into the puree. Cover and refrigerate at least 2 hours. Serve topped with the sour cream. Makes 4 servings.


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