Cold Cantaloupe Soup

2 medium ripe cantaloupes, seeded, peeled, chopped

2 cans (11 ounces each) condensed tomato bisque soup

1/2 cup plain yogurt

1/3 cup fresh orange juice

2 tbsp. brandy

1 tbsp. chopped fresh basil

1 tbsp. grated orange rind

1 tsp. grated peeled fresh ginger root

In covered blender container or food processor, blend all ingredients, half at a time, until smooth. Strain to remove excess pulp. Cover; refrigerator 3 to 4 hours. Serve in chilled bowls.

Makes 8 cups or 10 servings