"Hoping for Spring" lunch with Cold Fruit Soup....

My table was set for two -  for cold fruit soup and finger sandwiches:

I used my Indiana Harvest Grape milk glass dishes and compotes:

I recently bought two little bunny dessert dishes at Home Goods:

A side centerpiece is a little basket with artificial pansies:

I have three glass table tops for my table (one for an end table, one for a luncheon table and another for a dinner table) and this is the middle size.  Can you see that we still have snow in the back yard:

I set out my 35 year old crystal salt and peppers kittens for the open faced finger sandwiches of tuna and egg salads:

This is the cold soup I served:

Spring Fruit Soup

1 cups ripe cantaloupe chunks (about 1 in.) 

1/2 ripe peach (6 oz.), peeled, pitted, and cut into chunks

1/2 cup canned peach nectar

1/4 cup white Zinfandel (or 1/2 cup additional peach nectar)

1 tablespoon lemon juice

 

 In a blender or food processor, whirl cantaloupe, peach, peach nectar, white Zinfandel, and lemon juice until smooth. Taste and add sugar if desired.  Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day.  Pour the soup into shallow bowls.  Makes 2 cups

Sharing with BNOTP for Tablescape Thursday