Cold Peach and Cantaloupe Soup

1. 1

   Cut cantaloupe flesh into large chunks and place in food processor; process until pureed.

2. 2

   Transfer to medium bowl.

3. 3

   Cut peaches into chunks and puree with orange juice and half lemon juice.

4. 4

   Stir into melon puree.

5. 5

   Taste, adding sugar by teaspoons, to give soup a pleasant but not overly sweet taste.

6. 6

   Add more lemon juice if desired.

7. 7

   Cover soup with plastic wrap and refrigerate several hours.

8. 8

   When ready to serve, taste again, adding more sugar or lemon juice, to taste.

9. 9

   To serve, ladle soup into small chilled bowls and top with a dollop of yogurt.

10. 10

    Mince mint leaves with 1/2 tsp.

11. 11

    sugar, then sprinkle a little over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.