Peach and Cantaloupe Soup
|Orange juice||2 1⁄2 Cup (40 tbs) (Fresh Or Frozen)|
|Sliced fresh peaches/Frozen unsweetened peaches||4 Cup (64 tbs)|
|Cubed cantaloupe||2 Cup (32 tbs)|
|Canned pineapple||20 Ounce, drained (Reserve Juice, 1 Can)|
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.