Chilled Cantaloupe Peach Soup

Stay cool and hydrated during summer’s heat. Serves 6.

Ingredients:
6 medium-sized ripe peaches
¼ cup dry white wine
6 tablespoons lemon juice
1 tablespoon honey
¼ teaspoon cinnamon
1 dash nutmeg (or to taste)
1 medium sized ripe cantaloupe (about 5″ diameter)
1 cup fresh orange juice

Peel, pit and slice peaches. Place them in a heavy pan with everything except the cantaloupe and orange juice. Heat the peach mixture to a boil and then 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, purée the peach mixture with all its liquid. Return the purée to a serving bowl. Chop about ¾ of the cantaloupe flesh and purée it in the orange juice until smooth. Add it to the peach purée. Mince the remaining melon and add these pieces unpuréed. Cover and chill. Serve very cold.

— Recipe adapted from cdkitchen.com