|Peaches||7 Medium, cut in quarters|
|Italian purple plums/7 regular plums, halved||12|
|Seedless green grapes||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
In a large pot, layer pitted peaches and plums, followed by grapes and then blueberries. Add 2 cups water and bring to a boil. Reduce heat and simmer covered for 20 minutes or until peaches and plums are tender. Stir blueberries down occasionally to be sure they cook.
Sweeten soup to taste with honey and sugar. The amount will depend on the natural sweetness of the fruit. Start with 2 tablespoons honey, then 2 tablespoons sugar, adding more until desired sweetness is reached.
Cover pot and set aside to cool. Puree in blender or food processor, if desired. Serve chilled, with sweet cream, sour cream or yogurt.