This vitamin-rich cold soup is a perfect first-course on a hot August day. The buttermilk adds tang and calcium and the fruit gives the soup a natural sweetness.
PEACHY CANTALOUPE SOUP
Six servings
Preparation time: 30 minutes
Chilling time: Several hours
1 medium ripe cantaloupe, peeled, seeded, cut into chunks
1 medium ripe peach, cut into chunks
1/2 cup dry white wine
1/4 cup orange juice
1 tablespoon sugar
1 1/2 cups buttermilk
Sliced fresh peaches
1. Put cantaloupe, peach, wine, orange juice and sugar into blender or food processor. Process until almost smooth. Add buttermilk; process until smooth. Refrigerate several hours or overnight to blend flavors.
2. To serve, pour soup into chilled bowls. Garnish with sliced peaches.
Walter Hollenstein, Bayshore, N.Y.
