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BROWSE KOSHER RECIPES

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CANTALOUPE SOUP WITH BLUEBERRIES (pareve)

1 ripe peach, peeled, pitted and diced
1 cantaloupe, peeled, seeded and diced
1 cup apple juice juice of 1 lemon
for garnish, fresh mint leaves and fresh blueberries

Place peach and cantaloupe in a soup pot with apple juice. Cook over medium heat, covered, about 10 minutes. Remove from heat. Transfer to a food processor and puree until smooth. Stir in lemon juice; pour into a bowl and cover. Chill thoroughly before serving, about 2 hours. Serve garnished with fresh blueberries and mint leaves.

A cold soup that is a simple and easy make a head start to a big meal.