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A cool soup for a hot day

Soup warms the soul _ even if the soup is cold, and it's the air that is warm.

This chilled nectarine soup combines summer fruits with Southwestern flavors.

It can be served at a brunch, a garden party or an evening meal.

The cilantro and red pepper flakes help make the soup a great accompaniment to smoked meats or grilled vegetables.

Santa Fe Chilled Nectarine Soup

2 pounds (about 8 small) fresh nectarines, cut up

1 cup apple juice

1 cup cran-raspberry cocktail juice

{ teaspoon salt

{ teaspoon red pepper flakes

1 tablespoon balsamic vinegar

\ cup fresh cilantro leaves

Combine nectarines with juices, salt, pepper flakes and vinegar in electric blender. Whirl until smooth and blended. Add cilantro leaves and whirl in a stop-and-go fashion a few seconds just to chop.

Makes five 1-cup servings. Per serving: 134.5 calories (7.5 from fat), 1 gm fat, 0 cholesterol, 244 mg sodium, 33 gm carbohydrates, 3 gm fiber.

Source: California Tree Fruit Agreement.

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