Orange-Melon Soup

1 tablespoon of orange zest
½ cup of freshly squeezed orange juice
½ cup of pineapple juice
1/3 cup of sugar
2 teaspoons of grated ginger
4 cups of diced musk melon (cantaloupe)
1 cup of plain yogurt
¾ cup of sour cream
1 teaspoon of vanilla extract
1 teaspoon of honey
2 tablespoons of chopped mint

Heat a pan, add the orange zest, the orange juice, the pineapple juice, the sugar and the ginger. Mix well and simmer until it resembles a thin syrup.

Remove from the heat, cool and blend in a mixer to form a smooth liquid.

Add the melon and blend again till smooth.

Add the yogurt, 1/2 cup of the sour cream, and the vanilla extract. Blend again until smooth.

Remove and refrigerate for at least 4 hours before serving.

At the time of serving, add the remaining ¼ cup sour cream, the honey, and the mint. Mix well.

Serve very cold.