Amy Riolo: Fruit soups are the perfect summer time deserts. Use your farmer's market bounty to make this sweet melon, plum and nectarine soup.
First, what you want to do is peel and dice a pound of black plums that have been chilled, but reserve a few tablespoons for garnish. Then you want to take a pound of diced nectarines and combine them with the plums in the food processor.
Add two cups water and two tablespoons of agave nectar. Agave nectar comes from the same cactus that is used to make tequila. It's a natural sweetener that's safe for people with diabetes, because it doesn't cause spiking and blood sugar levels. Mix all pulse on and off a few times. I'll pass this into a bowl through a fine sieve and you just want to make sure to kind of press the mixture through and you just get the juice. The finer the sieve you use, the smoother your soup will be.
So now we have pressed all of the juice out of our fruit puree and we can go ahead and just set this aside and discard the solids and I am going to add in the zest of one lime, the lime zest really helps to heighten the flavor. Then we can squeeze in the juice of the same lime and now we can stir in a half cup of chopped and seeded watermelon, stir in my reserved plums. Now we are ready to plate our soup. This can be served chilled or at room temperature. And lastly, we'll garnish it with four mint sprigs and you can serve it immediately.
Here, we have our melon plum and nectarine soup, light refreshing sweet and bursting with flavor, it's the perfect way to end a meal.