Chilled Cucumber Melon Soup

Ingredients

• 16 oz skinned, seeded melon, such as cantaloupe, hami, Charentais, or other sweet yellow-fleshed choice which has been cut into ½ inch cubes
• 8 oz skinned and seeded cucumber, trimmed into ½ inch cubes
• ¼ cup Lucero mild to medium extra virgin olive oil. Arbequina or Ascolano are the top choices. Picual would work, too.
• ¼ cup Lucero Basil Olive Oil
• 2 Tbsp Bianco Balsamic Vinegar
• ¼ cup whole milk yogurt (we like Greek-style)
• Sea salt to taste
• Freshly cracked black pepper to taste
• Fresh thyme, pulled off the stem, for garnish