1.   Consider putting the diced garnish for gazpacho in chilled bowls first, or serving dessert soup this way, especially with ice cream as the garnish.

2.   Drain berries of most of liquid and place berries in a chilled serving bowl.

3.   In a chilled bowl beat the cream until almost stiff, then fold this into the mango-yogurt mixture.

4.   In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.

5.   In a chilled bowl, whip the cream until it forms soft peaks.

6.   Ladle the soup into chilled bowls.

7.   Ladle into chilled bowls.

8.   Remove from the heat, remove vanilla bean shell and pour mixture into the chilled bowl immediately.

9.   Scoop ice cream into chilled bowl.

10.   Serve in chilled bowls garnished with nasturtium petals or borage flowers, if available.