Cold Peach and Nectarine Soup

3 cups of sliced and peeled peaches (about 2 pounds)
3 cups of sliced and peeled nectarines (about 2 pounds)
3 cups of plain yogurt
1/4 cup plus 3 tablespoons of honey
2 tablespoons of fresh lemon juice
2 tablespoons of Marsala
1/2 teaspoon of cinnamon

Make sure you use fully ripe and juicy peaches and nectarines.

Working in batches, puree the fruit in a blender with 2 cups of the yogurt, 3 tablespoons of honey, the lemon juice, the Marsala, and the cinnamon.

Chill the mixture well.

Whisk the remaining yogurt with the remaining honey and chill.

Ladle the chilled soup into shallow bowls and put a spoonful of the honey-sweetened yogurt in the center of each serving.

You may garnish with some mint sprigs if you some in you garden.