Peach and Cantaloupe Soup

Peach and Cantaloupe Soup

1/2 pound fresh peaches, peeled, pitted, and sliced
1 1/2 cups cantaloupe, diced
2 cups apricot nectar
2 tablespoons yogurt
2 teaspoons lemon juice
Zest of 1 orange
1 cup of raspberries

In a blender, puree the peaches with the cantaloupe, 1 1/2 cups nectar, yogurt, and 1 teaspoon lemon, adding more nectar if needed. Chill in refrigerator for 1 hour. Prior to serving, mix well and adjust sugar. Place in chilled soup bowls and garnish with raspberries.