Prep. time: 15 minutes
Cooking time: None
Refrigeration time: 2 hours

1. Rinse the fruit.
2. Halve the melon and scoop out the seeds. Using a melon baller, cut out spheres of melon. 
3. Slice the peaches. 
4. Combine all the fruit in a bowl. Pour on the orange juice and March beer. Sprinkle with sugar. 
5. Halve the vanilla bean, scrape out the seeds with the tip of a knife and add them to the soup. Add the vanilla bean and let it infuse. Mix gently and refrigerate for 2 hours. 

Serve this sparkling soup well chilled with toasted brioche fingers and a glass of March beer.