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Archive for Wednesday, August 30, 2000

Soup combines Southwest and summer fruit

August 30, 2000

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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.

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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.

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