1) Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in two batches.
2) Fill processor three quarters full. Add one tablespoon of sugar, the juice of half a lime and about 200ml spring water.
3) Pulse the soup until smooth. Adjust sugar to your taste and pour soup into two bowls, then repeat the process.
4) Top each soup bowl with kiwi and raspberries and serve.