Essence of Peach Soup

Ingredients:
- 2 cantaloupes
- 1 peach, peeled and pitted
- 1 cup peach nectar
- 1/2 cup Rhine, White Zinfandel or other fruity wine
- Juice of 1 lime
- 4 Tbs. toasted pine nuts for garnish
- 1 cup raspberries for garnish
- Mint leaves for garnish

Directions:
- Slice cantaloupes in half crosswise, leaving flat ends intact.
- Scoop out seeds, and remove flesh from both melons, leaving an inner layer.
- Use flesh from 1/2 melon only, reserving remainder for another use.
- Place melon flesh, peach, peach nectar, wine and lime juice in blender, and process until smooth.
- Pour into container, and refrigerate until chilled.
- To serve, pour about 1 cup soup into each melon half, and garnish with pine nuts, raspberries and mint leaves.