Thursday's Food Tip: End the Summer With Chilled Soups

Cool fall days are just ahead for most of us. But don’t let the last days of summer breeze by without enjoying some chilled soups. These creamy and delicious concoctions are surprisingly easy to make in a blender or food processor.



Try this recipe for cool and creamy Ginger Cantaloupe Soup, or surprise your dinner guests with a spicy, yet light, soup made with luscious apricots and pears.



CHILLED APRICOT PEAR SOUP (from Cooking Light Cookbook 1994)

16 oz. can apricot halves in juice

16 oz. can pear halves in juice

8 oz. vanilla fat-free yogurt

1/2 c. skim milk

2 Tbsp. Gran Marnier or other orange-flavored liqueur

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

fresh apricot slices (optional)

fresh mint sprigs (optional)

Drain the canned fruit, RESERVING ONE CUP OF THE JUICE. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of a blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours.

To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6.