This recipe provided and recommended by Mary Pat who found it at the 
Eastside Cafe in Austin.

Dewberry Soup

4 cups dewberries or blackberries
2 cups water
1/2 cup sugar
1/2 cup cream cheese
2 tablespoons fresh lemon juice
4 cups fresh orange juice
Optional: mint leaves

Rinse and pick through the berries and remove and that are under or 
over ripe.  Conbine the berries with the water in a blender and puree.  
Strain the mixture through a fine sieve to remove seed hulls.  Return 
strained berries to the blender or food processor and add sugar, cream 
cheese, and lemon juice.  Blend until smooth.  Pour berry mixture and 
orange juice in a large bowl.  Stir well.  Chill for 2 hours.  Before 
serving, garnish with whole dewberries or mint leaves.

If you like a little crunch in your "soup", don't strain the mixture.  
Just leave in the seed hulls.