Cold Papaya Soup

1 ripe papaya
sugar, to taste
fresh lime juice, to taste

Peel the papaya and cut in half. Spoon out the seeds and keep them in a small container in the refrigerator. Cut the papaya into chunks and reduce to a liquid puree in the food processor. Add the sugar and lime juice. If the puree is too thick, stir in a little water, but be very careful that you do not add too much water or you will lose the consistency. Serve in fruit cups with a dab of the reserved seeds in the center of each serving.

CANTALOUPE-TANGERINE  SOUP

 1 cantaloupe (about 3 lbs.) chilled
1 can (6 oz.) frozen tangerine or
   orange juice concentrate,
   partially thawed
Mint sprigs

  Cut cantaloupe in half; scoop out and discard seeds.  Scoop flesh from shell. Whirl cantaloupe and tangerine concentrate in a blender until smoothly pureed. If desired, chill soup up to 24 hours; whirl again to blend.  Pour soup into bowls; garnish with mint.  Makes 4 cups.  4 servings.

CREAM  OF  CANTALOUPE  SOUP

 4-6 lg. very ripe cantaloupes
1-2 cartons heavy cream
1-4 tbsp. sugar
1-2 tsp. pure mint flavoring

 Slice cantaloupes open, clean out centers.  Then cut out chunks of cantaloupes from rind.  Put chunks in blender with very small amount of apple juice, 1 to 2 tablespoons and liquify.  Mix all liquified cantaloupe mixture together with cream and sugar to taste.  Add mint sparingly and stir gently (mint flavor should be just a hint, not overpowering).  Garnish with fresh mint sprig. 

CHILLED  CANTALOUPE - PAPAYA - PEACH  SOUP

 2 lg. ripe cantaloupes, peeled, seeded
   & chopped
1 ripe papaya, peeled, seeded &
   chopped
2 peaches, cut up & pitted
1/3 c. plain yogurt, non fat
1 tbsp. honey
1/8 tsp. ground nutmeg
Mint sprigs for garnish

 Place papaya in food processor and process until smooth; add cantaloupe and process in batches until pureed; add peaches until pureed.  Add yogurt, honey and nutmeg; process until mixture is smooth and well combined.  Transfer soup to large bowl; cover and refrigerate until well chilled, about 1 hour.  Serve soup in crystal stem desserts.  Garnish with mint sprigs and serve.  Serves 6 to 8. 

Chilled Cherry Soup

1/2 cup seedless raisins
6 thin orange slices
6 thin lemon slices
1/4 cup lemon juice
1 stick cinnamon
2 cups water
2 cups sliced fresh peaches
1 1/2 cups pitted sour cherries
3/4 cup sugar
1 1/2 tablespoons cornstarch

In saucepan, combine first 6 ingredients. Simmer for 20 minutes. Remove cinnamon stick. Add peaches, cherries and sugar. Bring to a boil. Blend cornstarch with a little water. Add to fruit mixture. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream. 6 servings.

Cold Peach Strawberry Soup

1 Sliced peeled peach or 1 nectarine, sliced
1 c Sliced strawberries
1 (8-oz) carton peach or strawberry yogurt
1 To 2 tblsp. sugar
2 tb Lemon juice
Lemon slices
Fresh mint sprigs

In food processor, combine all ingredients except lemon slices and mint.
Process until smooth. Pour into medium bowl. Cover; refrigerate for 1 to 2
hours
or until thoroughly chilled. Spoon soup into soup bowls; garnish with lemon
slices and mint, if desired.

Makes 5 (1/2 cup) servings

Chilled Cantaloupe-Peach Soup

6 medium sized ripe peaches
1/4 cup dry white wine
6 tbs fresh lemon juice (approx the equivalent of juice
from one large, juicy lemon)
1 tbs honey or to taste
1/4 tsp cinnamon or to taste
Dash of nutmeg or to taste
1 med sized ripe cantaloupe (5" diameter)
1 cup fresh orange juice

Peel, pit and slice the peaches. Place them in a heavy
saucepan with everything except the cantaloupe and orange
juice. Heat the peach mixture to a boil and lower to a
simmer, cover and let it stew for 10 minutes. Let it cool
to room temperature.

Using a blender or a food processor, puree the peach
mixture with all its liquid. Return the puree to a
serving bowl.

Chop approximately 3/4 of the cantaloupe (minus skin and
seeds, of course) and puree it in the orange juice until
smooth. Add it to the peach puree. Mince the remaining
melon and add these pieces unpureed. Cover and chill.
Serve very cold.

Cold Sour Sweet Cherry Soup

2 lb Sour cherries, pitted
1 c Sugar
1 Stick cinnamon
3 c Water
2 tb Flour
1 c Heavy cream
1 c Red wine
  Simmer the cherries, sugar, and cinnamon in the water until the cherries
are tender. Remove the cinnamon. Blend the flour with 3 Tbsp of cold water
until
smooth. Thin with 3 more Tbsp of water and stir into the hot soup. Heat to
boiling. Chill. Before serving, stir in the cream and the wine.