This light, chilled soup is ideal for breakfast on a hot summer's morning. Just prepare it the day before.
Place all the fruit in a food processor with 150ml of the orange juice and blend until smooth.
Add the lemon juice and honey. Blend again.
Place the soup in a large bowl, stir in the remaining orange juice, cover and refrigerate, until time to eat.
Garnish with crushed peppercorns, or mint.