Peach and Cantaloupe Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Orange juice2 1⁄2 Cup (40 tbs) (Fresh Or Frozen)
 Sliced fresh peaches/Frozen unsweetened peaches4 Cup (64 tbs)
 Cubed cantaloupe2 Cup (32 tbs)
 Canned pineapple20 Ounce, drained (Reserve Juice, 1 Can)
 Cornstarch4 Tablespoon
 Honey4 Tablespoon
 Mint sprigs1

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 64.5 mg2.7%

Total Carbohydrates 345 g115.1%

Dietary Fiber 19.4 g77.6%

Sugars 251.3 g

Protein 13 g25.8%

Vitamin A 71.3% Vitamin C 1771.6%

Calcium 7.8% Iron 10.4%

*Based on a 2000 Calorie diet


Put 1/2 cup orange juice, 1 cup sliced peaches, 1/2 cup cantaloupe cubes and 1/2 cup pineapple into electric blender and puree.
Repeat, using same amounts of fruit juice and fruits.
In a saucepan, dissolve cornstarch in 1 1/2 cups cold orange juice.
Heat to boiling and cook for 1 minute, stirring constantly.
Stir in honey.
Combine with fruit puree, adding the remaining 2 cups sliced peaches, 1 cup cubed cantaloupe and 1 cup diced pineapple with reserved pineapple juice.
Chill completely before serving.
Decorate with mint sprigs.