Strawberry fields

1 galia melon
150ml orange juice (fresh or from a carton)
225g strawberries, hulled and halved
75g raspberries
about 4 tsp plain or Greek yoghurt (optional)

1. Halve the melon, remove the seeds and scoop out the flesh.
2. Place in a blender with the orange juice and strawberries and blend until smooth.
3. Pour into soup bowls, swirl the yoghurt (if using) in the middle and top with the whole raspberries.

Or try this…
Make a sauce or coulis out of the raspberries and swirl it through the soup with the yoghurt just before serving.

Summer Berry Jellies
Serves 4

400ml clear apple juice
2 x 11g packets gelatine granules
300g strawberries
150g raspberries

You will also need 4 x large ramekins or dariole moulds, or you can use large tea cups.

1. Place the apple juice in a saucepan and sprinkle over the gelatine. Let it absorb for a few minutes, then place over a very gentle heat until the gelatine has completely dissolved into the liquid. You can swirl the pan gently, but do not stir it with a spoon. Take care not to overheat it or the gelatine will not set. Pour the liquid into a measuring jug and set aside to cool slightly.
2. Arrange the fruit in the ramekins, moulds or tea cups, keeping in mind they will be turned upside down for serving (so try and arrange the nicest fruits on the bottom). Pour the liquid over the fruit and place in the fridge until set. This should take 1-1 ½ hours.
3. To turn out, dip the ramekins or moulds quickly in hot water to loosen and turn upside down on a plate.