Cantaloupe and Tomato Soup with Mint

1/2 cantaloupe, cut into 1" pieces (~1c)
2 small tomatoes, cut into wedges (~1c)
1/2 c, peeled, diced (~1c)
1 lg rib celery, diced (~ 3/4 c)
1 c plain yogurt
1/2 c chopped fresh mint
1 tbsp sherry vinegar
2 tspn honey
2 tspn lemon juice
salt
black pepper

Combine the melon, tomatoes, cukes, and celery in a large salad bowl. Whick the yogur, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint leaves. A great addtion to any backyard barbecue - serves 4.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.