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Peach, Blueberry, and Prosecco Soup

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“A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, mix peaches with sugar.
  2. Mix juices with the prosecco; pour over peaches.
  3. Add half the mint leaves and let marinate in refrigerator 20 minutes.
  4. Stir in blueberries.
  5. Garnish with the remaining mint.

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