Fruit soups are easily variable recipes. Try adjusting the flavors to your liking (my favorite combination: ginger, cardamom, & lemon zest), and feel free to use all yogurt or sour cream, depending on what you have on hand.
The following version is from http://www.jewish-food.org/recipes/cantsoup.htm.
1 cantaloupe, washed and cut in half 3/4 cup sour cream 1-2 tsp. sherry 1/2 cup vanilla yogurt 1 tbsp. honey
Carefully scoop out the cantaloupe, keeping melon shell intact. Reserve shells. Puree melon in blender or processor. Whisk in yogurt, sour cream, honey and sherry. Chill. Serve in shells. Garnish with raspberries or blueberries. - Updated: January 24, 2006
