Cantaloupe Soup with Blueberries

1 ripe peach, peeled, pitted and diced
1 cantaloupe, peeled, seeded and diced
1 cup apple juice
juice of 1 lemon
for garnish, fresh mint leaves and fresh blueberries

Place peach and cantaloupe in a soup pot with apple juice. Cook over medium heat, covered, about 10 minutes. Remove from heat. Transfer to a food processor and purée until smooth. Stir in lemon juice, pour into a bowl and cover. Chill thoroughly before serving, about 2 hours. Serve garnished with fresh blueberries and mint leaves. Makes 4 servings.

Adapted from: Cooking the Whole Foods Way by Christina Pirello.