Cold Lavender-Cantaloupe Soup

Cold Lavender-Cantaloupe Soup

(from The Lavender Cookbook with notes by Lavender Hill Farm)

 1 cantaloupe (about 3 lb) seeded, peeled and cut into large cubes

4 white or yellow peaches, peeled, pitted and diced (may substitute ripe nectarines)

1 cup orange juice

2 tablespoons grated lime zest

1 tablespoon lavender honey

8 oz plain yogurt

2 tablespoons fresh lavender flowers (whole flowers are a nice garnish if petals are open)

1 ½ cups sweet white wine such as Riesling or Gewurztraminer (sparkling wine is nice, add more to make this into a punch)

Place the cantaloupe in a blender and blend until fairly smooth.  Add the peaches and blend until fairly smooth.  Add the orange juice, lime juice, honey and 2 tablespoons of yogurt.  Blend until smooth.  Pour into a large bowl and stir in the wine.  Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours. 

In a small bowl, mix the lime zest with the remaining yogurt.  Cover and refrigerate until needed.  Ladle the soup into chilled bowls and garnish with a dollop of the yogurt mixture.  Sprinkle with the lavender.