Source: dLife

A fresh and fruity chilled soup made with strawberries, blueberries, and raspberries.

Servings

1.5 cup Raspberries, fresh
1.5 cup fresh strawberries , quartered
1.5 cup cold water
0.75 cup cranberry juice (or dry red wine)
3 tbsp sugar
0.5 cup fat free half and half
1 pinch fresh mint , finely chopped
4 tbsp fat free sour cream
0.25 cup Blueberries, fresh

1 In a large pot, combine raspberries, strawberries, water, juice, and sugar. Bring to a boil.
2 Cover, lower heat, and let simmer 5 to 8 minutes, berries should be tender but not mushy. Take pot off of heat and let stand.
3 Using a blender or food processor, pulse berries until there are no lumps.
4 Pour mixture through a colander, throwing away seeds and reserving liquid in a bowl. Cover and chill for 3 to 4 hours.
5 When ready to serve, pour half and half into soup and spoon soup evenly into bowls.
6 Sprinkle mint over soup and spoon 1 tablespoon of sour cream and a few blueberries into each bowl.

When fresh berries are out of season, frozen berries can be used.