This soup brings back memories of when my children were young. When they were little, we spent a part of each week of summer at local farms picking the fruit of the season. We spent countless hours picking blueberries and raspberries, as those were a favourite for many recipes. This chilled soup, made with a blueberry and a raspberry puree and served with a dollop of lemon yogurt, is a simple recipe but presents as gourmet. Get the kids involved in making and serving this soup; they will remember it for the rest of their lives.
In a microwave safe bowl combine the blueberries, honey and 1/4 cup of grape juice. In another microwave safe bowl combine the raspberries and the remaining 1/4 cup of grape juice. Microwave the blueberry bowl on high for 3 minutes, microwave the raspberry bowl on high for 2 minutes.
Put the blueberry mixture to a blender or food processor and add 3/4 cup of the buttermilk. Puree the mixture until smooth and then transfer it to a bowl and chill it for 1 hour. Rinse the blender or food processor for the next step.
Add the raspberry mixture to the rinsed blender or food processor and then blend it, but not too long. You do not want it to go frothy. Transfer it to a small bowl and chill it for 1 hour.
Combine the yogurt and the lemon peel. Add the remaining 1/2 cup of buttermilk to the blueberry mixture and whisk it in. Pour the blueberry mixture into four bowls. Using a spoon, pour the raspberry mixture in a swirl pattern in the bowl. Serve with a dollop of the lemon yogurt mixture.