Summer Fruit Soup

Combine the cut cantaloupe or honeydew melon, sliced strawberries, orange juice, lemon juice, crystallized ginger, and sugar in a blender.

Blend on high speed until the mixture reaches a smooth, pourable consistency, about 1-2 minutes.

Pour the blended fruit mixture through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract maximum liquid and pass through any remaining pulp.

Whisk the plain fat-free yogurt into the strained soup until fully incorporated and smooth.

Taste the soup and adjust sweetness or citrus balance as needed by adding more sugar or lemon juice in small increments.

Cover and refrigerate the soup for at least 30 minutes before serving to allow flavors to meld and the soup to chill.

Stir gently before serving and ladle into chilled bowls, adjusting consistency with additional orange juice or yogurt if needed.