Instructions: Wait for those juicy ripe melons to make this soup, and if cantaloupe is not available try another variety, such as honeydew, Persian or casaba.

The yogurt adds texture and makes this soup a cooling summer appetizer. It can be made up to one day ahead.

Quarter melon, remove and discard seeds and cut fruit from rind. Dice fruit and put in food processor. Add orange juice and lime juice; process until smooth.

Put yogurt into a medium bowl and whisk until light and smooth. Add melon puree and whisk until well blended.

Serve at room temperature or cover and refrigerate until thoroughly chilled. Garnish with fresh mint if desired.

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