Cold Peach Soup
(makes 6 servings)
|4||large ripe peaches, about 2 pounds (960 g), peeled, pitted, and chopped|
|1/2||of a 10-ounce (150 g) cantaloupe, peeled, seeded, and chopped|
|1/2||cup (120 ml) fresh orange juice|
|1/4||cup (60 ml) dry white wine or unsweetened apple juice|
|dash cayenne pepper|
|spoonable sugar substitute to taste|
|1/4||cup (58 g) fat-free sour cream|
|snipped fresh chives for garnish|
- In a food processor or blender, puree the peaches and melon until smooth. With the food processor running, add the orange juice, wine, and cayenne pepper through the feed tube. Continue to process until smooth.
- Transfer mixture to a nonreactive bowl. Taste and add a teaspoon or two of spoonable sugar substitute, if needed, to sweeten to taste. Cover and chill for at least 3 hours before serving.
- To serve, stir well and ladle into 6 small soup bowls. Top each serving with a small dollop of sour cream and a sprinkling of chives.
|Per serving:||77 calories (2% calories from fat), 2 g protein, trace total fat (0 saturated fat), 17 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 10 mg sodium|
|Diabetic exchanges:||1 carbohydrate (1 fruit)|