Cold Fresh Fruit Soup
|Cantaloupe||2 Pound, peeled, halved, seeded, and coarsely chopped (1 Medium Sized)|
|Fresh strawberries||1 1⁄2 Pound, rinsed and hulled|
|Green grapes||1⁄2 Pound, rinsed|
|Firm cooking apples||4 Medium, peeled, cored, and coarsely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||5 Cup (80 tbs)|
|Fresh lemon juice||1 Cup (16 tbs)|
|Fresh orange juice||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sliced fresh fruit||1⁄2 Cup (8 tbs)|
Combine all the fresh fruits, sugar, water, and 1/2 cup lemon juice in a 4- to 6-quart enameled or stainless-steel pan.
Bring quickly to a boil, reduce heat, and simmer uncovered for 15 minutes.
Puree the fruit mixture, then pass it through a chinois or large, fine-meshed sieve, forcing fruits through with the back of a spoon.
Press down hard before discarding any remaining pulp.
Stir orange juice and as much of the remaining lemon juice as desired into the fruit mixture.
If soup seems too thick, thin out with small additions of water.
Refrigerate until thoroughly chilled.