Soup made with melons? You bet! Serve this chilled creation in pretty bowls at your next summertime brunch—its refreshing taste will delight your guests.

1 small ripe cantaloupe, peeled, seeded, and cubed
2 large ripe mangoes, peeled and cubed
2 medium peaches, peeled and cubed
3 cups fresh or frozen unsweetened strawberries (about 16 ounces)
1/2 cup fat-free or low-fat plain yogurt
1/3 cup frozen orange juice concentrate
1/3 cup port
2 TBS orange liqueur
1 TBS fresh lime juice
1 1/2 tsp. raspberry vinegar
1/2 cup fat-free or low-fat plain yogurt, well chilled

In a food processor or blender, process all the ingredients except 1/2 cup yogurt until thick and creamy. Pour into a serving bowl and freeze for about 20 minutes.
Spoon into individual bowls and top each serving with a heaping teaspoon of yogurt. Serve immediately. Serves 6

Cook's Tip: Place the mango on its flattest side. Using a sharp knife, make a horizontal cut to slice off approximately the top half of the mango. (You won't be able to cut the fruit exactly in half because of the large pit.) Turn the mango over, pit side down. Slice off the top part of the second side. Remove the peel from all three pieces. Trim any remaining fruit from the pit.

Nutrition Analysis (per serving)
Calories	192
Total Fat	0.5 g
Saturated	0.0 g
Polyunsaturated	0.0 g
Monounsaturated	0.0 g
Cholesterol	1 mg
Sodium	48 mg
Carbohydrates	40 g
Fiber	4 g
Protein	4 g