Chilled Peach and Nectarine Soup

(from New Vegetarian Cuisine, by Linda Rosensweig, 1994)

1 c thinly sliced peeled peaches

1 c thinly sliced peeled nectarines (or another cup of peaches)

2 T lemon juice

1 T honey

1 c cranberry juice cocktail

1 c apple juice

1 cinnamon stick

1 whole nutmeg

2 whole cloves

1/4 c sour cream

Place the peaches and nectarines in a food processor. Process until smooth. Pour into a large bowl. Stir in the lemon juice and honey. Cover and refrigerate.

In a 1-quart saucepan over medium-high heat, bring the cranberry juice, cocktail, apple juice, cinnamon, nutmeg and cloves to a boil. Reduce the heat to low and simmer for 5 minutes. Strain and discard the spices. Set aside to cool completely.

When cool, stir the juice mixture into the puree. Cover and refrigerate for at least 2 hours. Serve topped with sour cream.

Don't have a food processor? Borrow one from Mother Hubbard's Cupboard's Hub Tool Share Program. Ask anyone at the Hub about it. Or you can use a stick blender, also available through the Hub Tool Share Program. Or a food mill, ditto. Or a blender, though the Tool Share Program doesn't have any regular blenders at the moment.