Garnish with fresh herbs and blueberries, serve with crackers. Makes one 16-ounce ball. Pour through a strainer to remove skins. To strained blueberries add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled.
Place raspberries in a strainer.
With the back of a spoon, press berries to remove juice and pulp. Stir half-cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl.