Cantaloupe Soup With Blueberries

Ingredients

1 ripe peach

1 cantaloupe

3/4 cup unfiltered apple juice

2 teaspoons fresh lemon juice

1/4 teaspoon vanilla extract

2 tablespoons fresh mint leaves, chopped

1/2 pint blueberries for garnish

Preparation

Peel and chop the peach; cut the cantaloupe into small chunks. Place the fruit in a medium saucepan, and add the apple juice. Cook over medium heat until the fruit is soft, 7 to 8 minutes. Stir in the lemon juice and vanilla.

Puree the soup in a blender or food processor. Transfer to a bowl and fold in chopped mint leaves. Chill for 2 hours. Garnish with blueberries and serve.