Honeydew melon is perfect for this dazzling display, but it is essential that the melon be very ripe and sweet. Serve the soup as a refreshing first course when the weather is hot, dressing up each bowlful with a swirl of berry purée and some whole berries as a garnish.
Halve the melon, discard the seeds, and use a spoon to scoop the flesh out of the peel into a blender or food processor. Add the lime juice and ginger. Purée until smooth, pausing occasionally to push the pieces of melon to the bottom of the goblet or bowl. Pour the purée into a bowl, cover and refrigerate until completely cool, about 30 minutes.
Put the blueberries into the blender or food processor. Add the orange juice and yogourt and purée until smooth. Transfer to a second bowl, cover and refrigerate until completely cool, about 30 minutes.
Divide the melon soup among 4 chilled glass bowls. Swirl a quarter of the blueberry purée in the centre of each bowl. Scatter the raspberries or strawberries on top. Serve immediately.
Each serving provides: calories 84, calories from fat 9, fat 1 g, saturated fat 0 g, cholesterol 1 mg, carbohydrate 20 g, fibre 3 g, sugars 16 g, protein 2 g. Choices per serving: Carbohydrate 1