Instructions: Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours.

To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs.

Serves 6.

original recipe, which had lowfat (not fatfree) yogurt.

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