Instructions: Puree the cantaloupe, peppers, yogurt, wine, onion, and chopped cilantro. Stir in the lime juice and season with salt. Refrigerate until well chilled.

When ready to serve, ladle soup into bowls. Top each with a sprig of cilantro.

Comments: Cold, fruity, and bracing-an unusual first course to serve 4 to 6 people.

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