Soup warms the soul -- even if the soup is cold and it's the air that is warm.
This chilled nectarine soup combines summer fruits with Southwestern flavors. It can be served at a brunch, a garden party or an evening meal. The cilantro and red pepper flakes help make the soup a great accompaniment to smoked meats or grilled vegetables.
Santa Fe Chilled Nectarine Soup
2 pounds (about 8 small) fresh nectarines, cut up
1 cup apple juice
1 cup cran-raspberry cocktail juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1/4 cup fresh cilantro leaves
Combine nectarines with juices, salt, pepper flakes and vinegar in electric blender. Whirl until smooth and blended. Add cilantro leaves and whirl in a stop-and-go fashion a few seconds just to chop. Makes five 1-cup servings.
Nutritional information per serving: 134.5 calories (7.5 from fat), 1 gram fat, 0 mg cholesterol, 244 mg sodium, 33 grams carbohydrates, 3 grams fiber.
-- Recipe from the California Tree Fruit Agreement.