Instructions: Place 1 cup blueberries in blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled.

Place raspberries in a strainer. With the back of a spoon, press berries to remove juices and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled.

To serve the soup, pour blueberry and raspberry mixtures simultaneously into serving bowls from opposite sides of the bowl.

With the tip of a knife, swirl the blueberry and raspberry together.

Garnish with the remaining 1/4 cup blueberries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.