Blitz the ingredients in a blender until smooth. Don’t add the water until the last minute, and only do so if you need to thin the consistency, which should end up thicker than juice but thinner than a puree. After all, it is supposed to be a soup. Strain through a sieve over a big bowl. Carefully spoon into shot glasses, using a paper towel to clean the edges if needed.Optional: Scoop some crème fraiche into a piping bag and pipe a cloud of crème fraiche on top of the Summer Berry Soup. Carefully place a redcurrant on it.

Makes enough for about 20 shot glasses.

source: http://dutchfood.about.com