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Pineapple Peach Soup Recipe

I like to take this one-of-a-kind soup along to potlucks and other get-togethers. It is usually different than what other people bring, and everyone raves about the flavors.

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10 Servings
Prep: 25 min. + chilling

Ingredients

6 medium peaches, peeled and sliced
1 can (8 ounces) crushed unsweetened pineapple, undrained
1/4 cup white grape juice
1/4 cup lemon juice
2 tablespoons honey
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 medium cantaloupe, peeled, seeded and cubed
1 cup orange juice
Fresh strawberries and whipped cream, optional

Directions

In 3-qt. saucepan, combine peaches, pineapple, grape juice, lemon juice, honey, cinnamon and nutmeg; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature.
In a blender or food processor, add three-fourths of the cantaloupe and the orange juice in batches; cover and process on high until smooth.
Pour into a large bowl. Add remaining cantaloupe. Cover and refrigerate for at least 3 hours. Garnish with strawberries and whipped cream if desired. Yield: 8-10 servings (2-1/4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein.

Pineapple Peach Soup published in Home-Style Soups, Salad and Sandwiches Cookbook , p40