Publisher Photo
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 6 medium fresh 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. Add three-fourths of the cantaloupe and the orange juice; puree in batches in a blender. 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).
Originally published as Pineapple Peach Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

Nutritional Facts

1 cup: 88 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.

  • 6 medium fresh 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
  1. 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. Add three-fourths of the cantaloupe and the orange juice; puree in batches in a blender. 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).
Originally published as Pineapple Peach Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

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