Ingredients

• 2 cups blueberries
• 1 cup raspberries
• 1 cup basil leaves
• 1 tablespoon peeled and freshly grated ginger
• juice from 1/2 lemon
• 2 full tablespoons honey (or more to taste)
• optional: coconut liqueur (I used Malibu) about 1/4 - 1/3 cup

Before serving:

• plain yogurt or Greek yogurt
• crushed ice or ice cubes
• a few basil leaves for decoration

Preparation

1. The fruit for this cold soup can be chilled in the refrigerator beforehand.
2. Pour the rinsed and cleaned (of stems and leaves) blueberries, raspberries, basil leaves, ginger, lemon juice, honey and Malibu liqueur (optional) into the blender. Blend thoroughly and then strain through a sieve to achieve a smooth mousse consistency.
3. Chill in the refrigerator, pour into glasses before serving, add a tablespoon of yogurt and crushed ice to each, garnish with basil.