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Peachy Blueberry Soup

Served with a crisp green salad garnished with sunflower seed or pecans, this soup makes a delightfully refreshing meal.


2 cups diced peaches
1 1/2 cups blueberries
2 tablespoons honey
1/2 cup cottage cheese
2 cups buttermilk
1 cup yogurt
1/2 teaspoon grated orange peel
1 tablespoon minced fresh mint (optional) 


Reserve a half-cup peaches and one cup blueberries.

Combine the remaining peaches and blueberries, honey, cottage cheese, buttermilk, yogurt, orange peel and mint in blender or food processor. Puree until smooth. Pour into large bowl and add the reserved peaches and blueberries. 

Chill. Mix well before serving.

Yield: 6 to 8 servings

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912