I know that summer is technically over, but I sort of lost the summer this year thanks to outside events. Then offspring went back to school and the Tishrei holidays attacked. So I never posted this in the hot weather. But peaches and cantelope are both still plentiful, so you can make this now. Or wait until next year.
The original recipe called for fresh peaches, so I'm going to show you how to deal with fresh peaches in making this soup. But to be honest, I have used both canned peaches (in juice or light syrup) and frozen peaches (both commercial and from my own peach tree) with equally good results.
When cool enough, pour the peach mixture into a blender or food processor and blend until smooth:
Having taken care of the peach part of the cantelope-peach soup, it's now time to tackle the cantelope part. Pick a nice ripe cantelope, cut it in half, and scoop out the seeds: