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Chilled Fruit Soup Ideas

Blending cold fruit with juice makes a delicious soup-like treat sure to cool the whole family off. Experiment with these suggestions:
Ingredients
For a delicious cold peach soup, purée peaches with organic apple or peach juice and some spices like cinnamon and cloves. Strain through a sieve. You can use fresh peaches or frozen, thawed peaches.

Try a delicious bowl of strawberry kiwi soup by blending strawberries with kiwi fruit and your favorite flavor of yogurt. Thin it down with cranberry juice to a soup-like consistency.

Cherry lovers will adore cold cherry soup. Simply purée frozen, thawed pitted organic cherries. Strain, if desired, to remove the skins. Thin the soup with grape, pomegranate, cranberry or cherry juice. Float some orange slices in the soup.

Make honeydew melon soup by puréeing honeydew melon with lemon and honey to taste.

Purée orange juice with lime juice and cantaloupe for a delicious cold soup. Add some mint and a dash of all natural ginger ale.
Directions

Fruit A variety of fruits lend themselves to soup-all kinds of berries, the stone fruits (peaches, plums, apricots, nectarines, cherries) and melons (cantaloupe, honeydew, watermelon). While fresh fruit is always best and is mandatory when using melons, frozen fruit can yield excellent results. In fact, making soup is one of the best ways to use up the surplus crop that fills your freezer. Even canned fruit works well.

Because a fruit soup has relatively few ingredients, the taste of each one shines through; the quality of the fruit is critical. Underripe, overripe, off-flavored or badly freezer-burned fruit will produce an unhappy result.

Liquid. When melons are pureed, they turn watery. Thus, soups based on them often require no added liquid. But for other fruits, liquid is required: water, milk (whole, low fat and skim are all good), cream, wine, fruit juice (for example, apple or white grape juice) or some combination of these.

Sweetener. As sweet as it is, when fruit is diluted with liquid, it usually requires some added sugar, honey or artificial sweetener. Soups can vary from tart, perhaps for a first course, to very sweet for desserts.

Spice. Most common are cinnamon, nutmeg, allspice and cardamom.

Liquor. Common sources of additional flavor are liquors, especially cognac and rum, and liqueurs-either a contrasting flavor such as Grand Marnier or amaretto, or a brandy derived from the same fruit as the soup.

Toppings. Garnishes include dollops of yogurt, sour cream and, for dessert soups, whipped cream.

So go ahead. Toss some fruit in the blender, add some milk or wine, sweeten to taste, chill well-and sup divinely.

Simple Strawberry Soup
Strawberries, cleaned and hulled Milk Sugar, honey or artificial sweetener

Place the strawberries in a blender, and add enough milk to cover them. Blend until the mixture is smooth. If the soup is too thick, add some more milk, and blend again. Add sweetener, a tablespoon or a packet at a time, until the soup is as sweet as you want it. Chill well.

Strawberry Watermelon Soup 3 cups watermelon cubes 2 cups whole strawberries 1/2 cup orange juice I teaspoon fresh lemon juice 1/2 teaspoon allspice 1/4 teaspoon cinnamon 1/8 teaspoon ginger 11/2 tablespoons sugar 3/4 cup milk

In a food processor or blender, puree the watermelon. Add the remaining ingredients except the milk, and puree until smooth. Transfer the mixture to a bowl, and stir in the milk. Chill well.

Basic Peach Soup 2 ripe peaches, peeled and pitted 1/2 cup milk 1 tablespoon sugar, or other sweetener to taste In a blender or food processor, puree all ingredients until smooth. Chill well.

This recipe makes a fairly thick, sweet soup. For a tarter flavor, use less sugar; for a thinner soup, add more milk.

Strawberry Orange Soup

2 cups strawberries 1/2 cup orange juice 2 teaspoons cornstarch 1/4 cup sugar I teaspoon lemon juice 2 2/3 cup milk 2 tablespoons plain yogurt

In a food processor or blender, puree the berries with the orange juice until smooth, and transfer to a saucepan. Mix a little of the puree into the cornstarch, then add to the remaining puree. Heat, stirring constantly, until the mixture comes to a boil; then cook one minute. Remove from the heat, and whisk in the remaining ingredients. Chill well.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Taste: 
Sweet
Feel: 
Smooth
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
1
Story
It's no wonder we find fruit irresistible. Botanically, its sole purpose is to see to it that the seeds it encases are widely dispersed by attracting hungry birds, reptiles and mammals, who eat the fruit and transport the seeds. Biologically as well as allegorically, the whole function of fruit is to entice. It lures humans with two things that we instinctively value: color and sweetness. Unlike most other mammals, we enjoy that unutterable blessing, the ability to perceive color. Fruit has always been a vivid flash in the forest. We so identify fruit with color that the name of one is often the word for the other: orange, peach, apricot, melon, plum. The surest way to conjure up an accurate image is to specify lime (as opposed to apple) green, cherry red or lemon yellow. Even Homer's "wine-dark sea" drew its mystery from the color of grapes. Food manufacturers, who well understand that if food isn't the right color we won't eat it, make certain that their artificially flavored fruit creations are also artificially colored. Thus our "cherry" and "grape" drinks and gelatins are garish, and our ersatz orange juices border on the electric. Fruit not only catches our eye for color but appeals to our love of sweets. Of the four basic tastes, human newborns show a decided preference only for sweetness. In the days when the major nutritional concern was not to avoid calories but to get enough to survive, a sweet tooth was an evolutionary adaptation that helped us utilize superb sources of energy. High in sugar, fruit was among our earliest sweets. SINCE THE ANCIENT GREEKS (WHOSE meals ended with fruit) and the Romans (who preserved whole fruits in honey), we haven't lacked for culinary inspiration in the use of these natural desserts. Indeed, such tempting foods lead us into experimentation (recall that first apple), into continually exploring other ways to enjoy them. To the jams and jellies, the pies and cakes, the cobblers and buckles, we can add a less common variation: soups.
Subtitle: 
Fruit Soups

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Chilled Fruit Soup Ideas Recipe, Fruit Soups