Cantaloupe Soup with Blueberries
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1 ripe peach, peeled, pitted and diced
1 cantaloupe, peeled, seeded and diced
1 cup apple juice
juice of 1 lemon
for garnish, fresh mint leaves and fresh blueberries

Place peach and cantaloupe in a soup pot with apple juice. Cook over med.
heat, covered, about 10 minutes. Remove from heat. Transfer to a food
processor and puree until smooth. Stir in lemon juice, pour into a bowl and
cover. Chill thoroughly before serving, about 2 hours. Serve garnished with
fresh blueberries and mint leaves. Makes 4 servings.

Adapted from: Cooking the Whole Foods Way by Christina Pirello.