Nectarine-Cantaloupe Soup
Begin an elegant brunch with a sunny first course of chilled fruit soup. 

This nutritious and colorful cold soup is an elegant, delicious way  to serve fruit.  It's as impressive as it is easy, and makes a beautiful first course for breakfast or brunch

6 nectarines, washed, unpeeled, pitted and sliced
1/4 cup/60 mL water
1/4 cup!60mL lemon juice
1/4 cup/60 mL honey 
1 tsp/5 mL Watkins Pure Vanilla Extract
1/2tsp/2.5 mL Watkins Cinnamon
Dash Watkins Nutmeg
1 cup/250 rnL freshly squeezed orange juice 
3 cups/750 mL peeled, seeded, diced cantaloupe 
1/4 cup/60mL fresh blueberries 
Mint sprigs

(may need slightly more orange juice before serving)

In saucepan, combine prepared nectarines, water, lemon juice, honey, vanilla, cinnamon and nutmeg.  Heat to boiling; reduce heat and simmer 10 minutes.  Remove from heat; cool slightly.  Puree in blender or food processor ; transfer to large bowl.  Add orange juice and cantaloupe to blender and process;  add to bowl with nectarine mixture and stir to combine.  Cover and chill thoroughly.  Serve soup in chilled bowls; garnish with blueberries and mint.. (If soup becomes too thick during chilling, add more orange juice.)

Makes 8 servings.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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