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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 4- to 5-quart Dutch oven combine chopped peaches, orange juice, honey, lime juice, ginger, and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until peaches are tender, stirring frequently. Remove from heat; let cool slightly.

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  • Place half of the peach mixture in a food processor or blender. Cover and process or blend until smooth; transfer to a large bowl. Repeat with the remaining peach mixture. Cover and chill for 3 to 4 hours or until well-chilled.

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  • Before serving, whisk in yogurt. Stir in blueberries and Prosecco. Serve soup in chilled bowls. If desired, garnish with peach slices and sprinkle with candied ginger.

Nutrition Facts

214 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 16 mg sodium. 607 mg potassium; 47 g carbohydrates; 4 g fiber; 37 g sugar; 5 g protein; 0 g trans fatty acid; 777 IU vitamin a; 49 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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