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