In a blender, combine raspberries, sugar, water (or juice), lemon juice, vanilla (if using), and a pinch of salt. Blend until smooth.

Strain the mixture through a fine-mesh sieve into a bowl. This catches seeds and makes the texture silky. Yes, you’ll feel like a soup-obsessed pastry chef.

Chill the soup in the fridge for at least 30 minutes. The flavors mellow and the color pops. Pro tip: make it ahead and let it linger in glory.

Give it a quick stir, taste, and adjust sweetness or tartness if needed. If it’s too thick, whisk in a splash of water or juice until it’s pourable.

Serve cold or slightly chilled. If you want a fancy vibe, whisk in a dollop of yogurt or cream just before serving.