Roger's Cantaloupe Soup

Made by Sophia's husband Roger for the June 2009 Diva Day:

Cold Cantaloupe and Peach Soup
Makes 6 Servings

1 ripe cantaloupe, halved and seeded
2 or 3 good-size ripe peaches, peeled and pitted
Juice of 2 oranges
Juice of 1 to 2 lemons, to your taste
Sugar to taste
½ cup plain yogurt, or more to taste
8 to 10 fresh mint leaves, to your taste

1. Cut the cantaloupe flesh into large chunks and place in a food processor; process to make a smooth puree. Transfer to medium-size bowl you’ll refrigerate the soup in.
2. Cut the peaches into chunks and puree with the orange juice and juice of 1 lemon. Stir into the melon puree. Taste, then add enough sugar – by the teaspoon – to give the soup a pleasant sweetness. Add more lemon juice, as needed.
3. Cover the soup with plastic wrap and refrigerate several hours or overnight. When ready to serve, taste once more and make slight corrections, if needed, with the sugar and lemon juice. Serve in small chilled bowls or ramekins. Put a dollop of yogurt in the center of each serving. Mince the mint leaves with ¼ teaspoon sugar, then sprinkle a little over each portion.