Ingredients
2 oz Strawberries, fresh
2 oz Watermelon, fresh
2 oz Pineapple
2 oz Cantaloupe, fresh
2 ea Peach, fresh
1 qt Water, boiling
2 oz HACO-Swiss Cuisine Santé White Roux
1 oz Basil, freshly chopped
1 cup Soy milk
To taste Splenda

Preparation
Bring 1 qt of water to a boil for 3 minutes. In the meantime, roast peach half at 350°F for 20 minutes. Once peach is ready, remove from oven and peel skin off. Sauté fruit mix in pot on low heat until tender enough that the fruit juice is extracted. Add 2 oz of White Roux in 1 qt of water. Puree in White Roux after removing from heat. Add 1 cup of soy milk of your choice and let soup sit for 30 minutes to chill.

Transfer soup to a bowl; add the 1 oz of basil and sweeten with splenda, if desired.

Setting
Place soup in desired serving dish and then garnish with mint leaves and roasted peach.

Specialty Ingredients
#730 HACO-Swiss Cuisine Santé White Roux