Melon Soup

 

1 medium-size ripe cantaloupe or honeydew peeled, seeded, chopped
1/4 cup plain yogurt
1/4 cup orange juice
1 cup sour cream
1 teaspoon freshly chopped basil
1 teaspoon grated orange peel
1/2 teaspoon fresh, peeled, finely grated ginger
1 tablespoon Cognac or brandy

Blend all ingredients in food processor until smooth. Pour mixture through sieve into soup tureen. Cover and refrigerate for at least 3 hours. Serve in cold bowls. Makes about 3 cups.

- Reprinted from "What's Cooking" cookbook with permission from Tormont Publications Inc.