Instructions: Cut cantaloupe flesh into large chunks and place in food processor; process until pureed. Transfer to medium bowl.

Cut peaches into chunks and puree with orange juice and half lemon juice. Stir into melon puree. Taste, adding sugar by teaspoons, to give soup a pleasant but not overly sweet taste. Add more lemon juice if desired.

Cover soup with plastic wrap and refrigerate several hours. When ready to serve, taste again, adding more sugar or lemon juice, to taste.

To serve, ladle soup into small chilled bowls and top with a dollop of yogurt. Mince mint leaves with 1/2 teaspoon sugar, then sprinkle a little over each serving.

This recipe yields 6 servings.

Description: "Youll love to make this soup in the summer, when peaches are at the peak of flavor and juiciness."

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