Preparation was fairly simple, but had to be started several hours in advance so everything would have time to chill. Essentially I made two fruit smoothies, and then poured them carefully into bowls once they were chilled. The first round was made from the mango, melon (we used cantaloupe instead of honeydew) and the orange juice. Once that was blended I put it in a bowl which I placed in the refrigerator to chill. I rinsed the blender and then mixed the raspberries, liquor, and sugar in it. This mix, too went into the refrigerator. I let it chill about two hours, and then poured the mango/melon mix into the bowls. Next, the raspberry mixed was poured slowly to one side to create an eye-pleasing soup. One day lily was cut up and sprinkled on top of the soup, and then one whole lily was placed on top. This soup was beautiful, and delicious. And, for me, it was also a bit nostalgic. First because day lilies were the first edible flower I ever learned about (many years ago during an elementary school field trip), and also because the neon orange and bright pink color combination of the soup reminded me of a treat I used to get from the Good Humor truck!
To complement this summer soup I also made the lemon/mint potato salad from the New York Times. Again, the dish was simple, but I had to start it several hours in advance. We enjoyed some Tuscan bread, purchased from the Fairhaven (Massachusetts) Farmer's Market, and some Cinco Cães wine from the Westport Rivers Winery.