CHILLED SUMMER BERRY SOUP
1 cup Fresh raspberries
1 cup Halved fresh strawberries
1 bottle Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
½ cup Dry white wine, such as Pinot Grigio
2 Tbsp. Sugar
1/8 tsp. Ground cinnamon
1 (8-ounce) Container low fat strawberry yogurt
1 cup Fresh blueberries
2 tsp. Sugar
1 Tbsp. Water
To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the fruit mixture through a sieve, (pressing with the back of a spoon to use all juices) into a medium saucepan. Stir in wine, sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Gradually whisk in yogurt, making sure to combine well.
To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
Spoon 1 cup of soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.