Instructions: Wash, hull and place the berries in a medium glass or stainless bowl. Add the sugar and the liquor, toss and place in the refrigerator for several hours. Puree the berries in a processor. Add all the remaining ingredients and mix well. Cover and refrigerate for two to three hours, until well chilled. (Chefs tip: Put the soup cups in the fridge at the same time to chill.)

Serve the soup in the chilled cups. Slice the reserved berries into paper thin slices and "float" on top of the soup.

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