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Melon Soup

1 Ripe medium cantaloupe
1 c Orange juice
2 ts Fresh lime juice
1 c Plain low-fat yogurt
Fresh mint leaves for garnish

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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