Every year around this time I start getting calls for cold soups. Could be the 100+ temperatures we’re getting, could be the plethora of melons and berries that are so cheap it’s almost a crime not to buy them or even just because its summer and getting creative with food is what we do. Don’t know, don’t care, just want to share some of my favorite, make it right now fruit soup recipes so that you can join me in one more way we have to beat the heat.
Strawberry Soup (dairy or pareve)
6 to 8 servings
This is my all time favorite strawberry soup recipe.
- 1 (10 oz.) package frozen sliced strawberries, in syrup
- 2 cup sliced fresh strawberries
- 2 Tablespoons cornstarch
- 1 to 2 cup apple juice
- 2 to 2½ cups (approx.) whipped topping or whipped cream, whipped
- 2 to 3 Tablespoons sweet white wine
- A mixture of match stick slices of cantaloupe and honeydew (you can use mango too but don’t use watermelon)
- In a bowl whisk together the apple juice and cornstarch.
- In a saucepan boil the strawberries and syrup, the fresh strawberries and the apple juice mixture together for about 2 to 3 minutes or just until the liquid starts to thicken and then remove it from the heat and let it cool to room temp.
- Whisk in the whipped topping and then add the wine to make it a thick wine consistency.
- Chill the soup for a couple of hours. If it’s still too thick you can thin it with apple juice or wine but don’t use too much wine. You can also add more whipped topping if it’s too thin. This should be thicker than most cream soups but not as thick as a mousse dessert.
You can double or triple this recipe but always add a little less whipped topping than the recipe calls for. You can always make it thicker but if it’s too thick and you need to thin it too much you can lose some of the strawberry flavor. You can also add a little more strawberries to the original mixture if you like a really strong strawberry taste. You mix about 1 tablespoon of the melon slices in each bowl just before you serve it. You can garnish the top with a strawberry and mint sprigs.
Honeydew You Love Me Soup (pareve or dairy)
The melon should be chilled before you use it.
- 1 large ripe honeydew melon, cut into pieces
- 1 cup sweet white wine
- 1 Tablespoon honey
- Juice of 1 lime
- Whipping cream for garnish
- Put the melon, wine, honey, and lime juice into a food processor and process until smooth
- Pour the soup into individual soup bowls, and drizzle a little of the whipping cream over the top to garnish.
My files, source unknown
Cream and Spicy Peach Soup (dairy or pareve)
- 3 ripe medium peaches (unpeeled), coarsely chopped
- ½ cup plain or vanilla yogurt
- 2 Tablespoon honey
- 2 Tablespoon half-and-half, cream, or milk or non dairy substitute
- 1 Tablespoon lime juice
- ¼ teaspoon grated fresh ginger
- 1 Tablespoon finely snipped fresh basil
- ½ cup whipping cream or non dairy substitute
- 1 Tablespoon honey
- 1 teaspoon rum
- Fresh peach slices
- In the bowl of a food processor or blender combine the peaches, yogurt, 2 Tablespoons of honey, half and half, lime juice, and ginger. Process until smooth.
- Pour the soup into a container with a lid and stir in the basil.
- Cover and refrigerate for at least 2 to 3 hours so the basil flavor melds with the peach.
- Just before serving whip the ½ cup whipping cream to soft peaks, add the 1 Tablespoon of honey and rum and whip just to combine.
- When serving. ladle the soup into a bowl and place a dollop of whipped cream and peach slices on top.
This recipe can be doubled.
Modified from about.com
Fruit Soup Mash-Up (dairy or pareve)
6 to 8 servings
You can vary the amount of fruit you use if you prefer one taste over the other but make sure that you have a nice mix of berries and pineapple.
- 1½ to 2 cups fresh blueberries or raspberries
- 1 to 1½ cup diced fresh pineapple
- 3 to 4 oranges, segmented, and chopped
- 1 honeydew melon, cubed
- 3 to 4 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest
- ¼ to ½ cup sugar
- 2 cups pineapple juice
- ¼ to ½ cup vanilla yogurt (optional)
- Extra blueberries and pieces of pineapple to garnish
- In a soup pot combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice. Cook over a medium heat until the sugar dissolves and the fruit softens, 4 to 5 minutes.
- Remove the mixture from the heat and puree about 2/3’s of the soup in a food processor or blender until chunky/smooth, the consistency is your preference.
- You can add the yogurt at this point if you wish to use it. Just whisk it in.
- Spoon the soup into a bowl you can put in the freezer.
- Chill just until mixture starts to become slushy, about 30 minutes and serve.
You can make this ahead of time and let thaw slightly, mix it, and then serve it.
Modified from allrecipes.com submitted by Rickie Rosenblatt Chicago IL.
© Eileen Goltz fruit soup 12a
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.