Cantaloupe-Peach Soup - serves 4

1/2 lb small peaches, peeled, pitted, sliced
1 1/2 cup ripe cantaloupe, diced
1 3/4 cup apricot nectar
2 tbsp yogurt
1 tsp fresh lemon juice
Zest of 1 orange
1 cup fresh raspberries

In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1 tsp lemon juice until smooth. Add more nectar and lemon juice as needed. Chill at least 1 hour. Can be made day ahead and refrigerated. Just before serving, mix well. Taste for sugar-sweet balance. Divide soup evenly among 4 chilled soup bowls. Garnish with raspberries. Serve chilled.

Try it out and let me know.
Thanks
D.