Blackberry, blueberry and plum chilled soup: ‘Sunflower’

Here is one of our summer favorites: Fresh blackberry, blueberry and plum chilled soup:  ‘Sunflower’. It is delicate, refreshing, and fruity. Sweet mango and cream cheese toast will perfectly compliment the smoothness of the berry soup. It is Sunday breakfast treat. 'It is simply delightful! ...chirp, chirp, chirp …’

What you need:

1 cup of fresh blackberries

1 cup of fresh blueberries 

3 plums dark skin, pitted                

2-3 spoons of brown sugar

½ cup of water

½ cup of orange juice, orange peel

For the garnish: mango, kiwi, a slice of multigrain bread, cream cheese

How to: Put blueberries, blackberries, plums, orange juice, orange peel, brown sugar and water into a blender, let it soak for 10 minutes or until sugar is fully dissolved. Process mixture in a blender until smooth. Strain through a fine sieve into a large bowl, discarding solids. Cover and chill until ready to serve. 
A touch: Pour soup into a small cup or booted glass. Arrange mango and kiwi on the plate forming a 'sunflower’. Add few blackberries on the top of the soup. To make a ‘bird’: use half of the multigrain bread cut into an oval shape. Spread it with a cream cheese, add mango slice for the wing and kiwi for the tail. Serve soup chilled.