1 honeydew melon 1 tablespoon chopped fresh mint 1 cup Gewurztraminer 6 tablespoons low-fat peach yogurt

Step 1 Cut the honeydew in half. Cut each half into quarters and cut away the rind. Cut the honeydew into cubes (you'll need about 7 cups).

Step 2 Puree the honeydew in a blender until smooth, working in batches if necessary. Pour the puree into a bowl. Stir in the mint and wine.

Step 3Divide the soup among 6 chilled bowls and top with a dollop of yogurt. Serve the soup by placing the bowls onto plates lined with crushed ice, setting the bowls into the ice.

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