|Title:||Cantaloupe and Nectarine Soup with Raspberry Puree|
|Category:||Dessert - Clean (Only natural/organic ingredients), Vegetarian|
4 lbs. cantaloupe (2 medium melons, 4 c cubed flesh)
2 lbs. nectarines (2 1/2 c sliced)
5 to 7 T lemon juice
3 to 4 T honey
1 1/2 c plain nonfat yogurt
2 T chopped fresh mint leaves
1 pint raspberries
2 to 3 T agave nectar or Stevia
|Directions:||Choose the fruit with great care. Use only sweet, intensely flavorful cantaloupes, and ripe, juicy nectarines. There is nothing here to obscure the flavor of the fruit, only a few tweaks to heighten it.
Peel and seed the cantaloupes and cut the flesh in cubes. You should have about 4 cups. Peel and slice the nectarines. You should have about 2 1/2 cups. Puree all the fruit, with 5 T of fresh lemon juice, 3 T of honey and the yogurt, until it is entirely smooth. Taste the mixture and stir in a little more lemon juice or a little more honey until you have just the right sweet-tart balance. You must do this by taste, all fruit varies in sugar content, and lemons vary widely in acidity. When it tastes just fabulous, stir in the chopped mint and refrigerate the soup in a covered container for several hours.
Puree the raspberries and force the puree through a fine sieve to eliminate the seeds. Add a little agave or Stevia and stir until it's dissolved. Chill the sweetened puree. Serve the soup in chilled bowls and drizzle patterns of raspberry puree in each one.