Title: Cantaloupe and peach smoothie soup
 Categories: Fruits, Soups
      Yield: 4 Servings
 
    1/2 lb Small Peaches; peeled,
           -pitted, sliced
  1 1/2 c  Ripe Cantaloupe; diced
  1 3/4 c  Apricot Nectar; (up To 2)
      2 tb Nonfat Yogurt
      1 ts Fresh Lemon Juice; (up To 2)
           Zest of 1 Orange
      1 c  Fresh Raspberries
 
  In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1
  teaspoon lemon juice until smooth. Add more nectar and lemon juice as
  needed. Chill at least 1 hour. Can be made day ahead and
  refrigerated. Just before serving, mix well. Taste for sugar-sweet
  balance. Divide soup evenly among 4 chilled soup bowls. Garnish with
  raspberries. Serve chilled. Makes 4 servings. Abby Mandel