Prepare the strawberries by removing the stalks and cutting them into halves.
Place half of the raspberries and strawberries into a food processor along with the Cava and blend to a purée. Pour the puree into a bowl and place in the fridge to chill until cold.
To serve, place the remaining raspberries and strawberry halves into the bowl and mix gently.
Pour the soup into serving bowls. Add fresh mint to each bowl to garnish and serve with shortbread biscuits.
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