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Chilled Fruit Soup Ideas

The.Tortilla.Guy's picture
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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22 Comments

Ganesh.Dutta's picture
Hey tortilla guy, this is also too good...........health is the most important thing and this soup will be a very healthy choice!
The.Tortilla.Guy's picture
Dude you are the best !!! thanks man The Tortilla Guy
Three.Marias's picture
wow this looks great we can't wait to try it !!!
Ganesh.Dutta's picture
........tortilla guy......really :-))))))
khau.khan's picture
looks like something nice is brewing here - but the picture is not clear
khau.khan's picture
looks like something nice is brewing here - but the picture is not clear
kaycee's picture
Hey tortilla guy, Do you "SALSA" as well ? I'm new to this site. Your fruit soups look deliciously colourful.
The.Tortilla.Guy's picture
Yes Salsa is easy !!!! It's Dancing salsa that is very hard !!! The Tortilla Guy
The.Tortilla.Guy's picture
Since I don't have the pictures I am just going to list the recipes along with this : Avocado Gazpacho 3 fully ripened Hass avocados, halved, pitted, peeled and diced 2 cups peeled, seeded and diced cucumbers 3/4 cup chopped fresh tomato 1/2 cup chopped onion 14½-ounce ready-to-serve chicken broth 1 to 2 tablespoons lemon juice 1½ teaspoons salt 1/2 teaspoon ground black pepper 1/2 cup coarsely broken tortilla chips Remove 1/2 cup diced avocado for later use. In a blender, place half of the remaining avocado, cucumbers, tomato, onion, broth, lemon juice, salt and pepper; whirl until smooth; place in a bowl; repeat. To serve: Spoon gazpacho into four soup bowls; in the center of each, spoon a small mound of the avocado and sprinkle with chip pieces. If desired, top each serving with a cilantro sprig. To prepare up to one day ahead, follow recipe up to serving directions. Cover surface of soup directly with plastic wrap; refrigerate. When ready to serve, continue as directed above. This recipe from Avocados from Mexico makes 4 servings (about 5 cups), each with 296 cal., 5 g pro., 19 g carb., 25 g total fat (4 g saturated), 7 g dietary fiber. Note: To convert this to a main-dish cold soup, omit the tortilla chips and use 1 pound cooked, shelled medium shrimp (about 24); 6-ounce can lump crabmeat, drained or 1/2 cup fresh lump crabmeat (about 4 ounces); sliced scallion for garnish, if desired; French bread; and goat cheese or cheese spread, as desired. Set aside 12 shrimp for garnish, then chop the remaining shrimp and stir them into the soup along with the crabmeat. Some crabmeat can be set aside for garnish also, along with scallions. Serve with slices of crusty French or Italian bread spread with a pepper-coated goat cheese or herbed or garlic-flavored cheese spread. The Tortilla Guy
The.Tortilla.Guy's picture
Pineapple-Cucumber Gazpacho 4 cups peeled and chopped cucumber (about 1 large English cucumber) 4 cups chopped pineapple (about 1 large or 2 small pineapples) 1 cup fresh pineapple juice 1 small jalapeno pepper, seeded and diced 1 green onion, white and 1 inch of green stalk, chopped 1 tablespoon lime juice 2 teaspoons sea salt 1 handful cilantro leaves, plus additional for garnish 3 tablespoons avocado oil, macadamia oil or cold-pressed extra-virgin olive oil 1 handful finely chopped raw macadamia nuts In a blender, combine 3 cups each of the cucumber and pineapple, the pineapple juice, jalapeno pepper, green onion, lime juice and salt. Blend until smooth. Add the remaining pineapple and cucumber, cilantro and 1½ tablespoons oil. Pulse the blender several times; the gazpacho should be chunky. The gazpacho can be served immediately or chilled to let flavors combine. Just before serving, stir in the macadamia nuts. Divide among serving bowls and drizzle with remaining oil. Garnish with cilantro. This recipe from Matthew Kenney and Sarma Melngailis' "Raw Food/Real World" The Tortilla Guy
The.Tortilla.Guy's picture
Southwestern Barley Gazpacho 3 13-ounce cans low-sodium spicy tomato juice 2 14½-ounce cans chopped tomatoes and juice 2 cups cooked pearl barley (see note) 1 cup peeled, seeded and chopped cucumber 1 cup chopped red bell pepper 1/4 cup chopped cilantro or Italian parsley leaves 1/4 cup chopped green onion 1 tablespoon chopped canned jalapeno chilies 1/2 teaspoon seasoned salt 1/2 ripe avocado, peeled, seeded and sliced In a large bowl, combine all ingredients except avocado. Cover and refrigerate to chill. When ready to serve, ladle into soup bowls and garnish with avocado slices. This recipe developed by the National Barley Foods Council makes 8 servings, each with 131 cal., 3 g pro., 24 g carb., 5 g fiber, 2 g fat, 0 g chol., 372 mg sodium. Note: To cook pearl barley, bring 3 cups water to a boil in a medium saucepan with lid. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3½ cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to one week. Add cooked barley to soups, stews, casseroles and salads for extra fiber and flavor. For best results, bring cooked and chilled barley to room temperature before using. The Tortilla Guy
The.Tortilla.Guy's picture
Blueberry-Beet Borscht 3 cups water 1 pound (about 4 medium) beets, peeled and cut into matchstick strips 1 cup fresh blueberries 2 tablespoons fresh lemon juice 1 tablespoon sugar 2 teaspoons salt Freshly ground black pepper to taste Sour cream, for garnish 2 tablespoons chopped fresh dill, optional, for garnish In a large saucepan or medium soup pot, combine the water, beets, blueberries, lemon juice, sugar, salt, and several turns of the pepper mill; stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 25 to 30 minutes, until the beets are tender. Cool to room temperature, then transfer the soup to a storage container, cover, and refrigerate. Serve chilled, in soup cups garnished with a spoonful of sour cream and, if you wish, a sprinkling of dill. This recipe from "True Blueberry" by Linda Dannenberg makes 4 to 6 servings The Tortilla Guy
The.Tortilla.Guy's picture
Peach Soup 1½ pounds peaches, peeled, pitted and sliced 2 cups plain non-fat yogurt 1 cup fresh orange juice 1 cup pineapple juice 1 tablespoon lemon juice 2 tablespoons sugar 1/4 cup sherry Puree peaches in food processor until smooth. Add all remaining ingredients and blend well. Refrigerate to serve chilled. Makes 10 servings. The Tortilla Guy
The.Tortilla.Guy's picture
Chilled Strawberry Soup 1 cup apple juice 1 cup water, divided 2/3 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 cups fresh strawberries 2 8-ounce cartons strawberry yogurt 2 drops red food coloring (optional) Additional strawberry halves (optional) In a saucepan, combine apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into large bowl. Add apple juice mixture, yogurt and food coloring if desired. Cover; refrigerate until well chilled. Garnish with additional strawberries if desired. Makes 6 to 8 servings. The Tortilla Guy
The.Tortilla.Guy's picture
Summer Fruit Soup 1/2 cup sugar 3 tablespoons quick-cooking tapioca 2½ cups water, divided 1 6-ounce can frozen orange juice concentrate 1 10-ounce package frozen sliced sweetened strawberries, thawed 2 cups fresh or frozen sliced peaches, thawed and cut into bite-sized pieces 1 11-ounce can mandarin oranges, drained 2 medium ripe bananas, sliced 1 pint lime sherbet (optional) In a saucepan, combine sugar, tapioca and 1½ cups water. Cook over medium heat for 5 to 6 minutes or until thickened and clear. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in strawberries, peaches and oranges. Cover and refrigerate for 2 hours. Just before serving, stir in the bananas. Top each serving with a scoop of sherbet if desired. Makes 6 servings The Tortilla Guy
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Tomato Gazpacho 8 tomatoes 1 slice whole wheat bread 2 tablespoons olive oil 1 tablespoon red wine vinegar Salt and pepper to taste 1 clove garlic, minced 1/2 cup chopped green bell peppers 1/2 cup chopped cucumber, peeled 1/4 cup chopped onion 1/2 cup chopped celery 2 teaspoons chopped parsley Peel and quarter tomatoes. Remove crust from bread and tear into small pieces. Place tomatoes, bread, oil, vinegar, salt, pepper and garlic in food processor. Add water to cover (about 1/2 to 1 cup, depending on size of tomatoes) and blend well. Stir in remaining ingredients. Chill in refrigerator before serving. Makes 8 servings. (Flavor is even better when made ahead.) The Tortilla Guy
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Zucchini Soup 1 cup chopped onion 1 cup thinly sliced celery 1 garlic clove, minced 1/4 cup chopped green pepper 1 tablespoon vegetable oil 2 pounds zucchini, chopped 2 medium tomatoes, chopped 3 cups chicken broth 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 cup half-and-half cream (or milk) In a large saucepan, sauté onion, celery, garlic and green pepper in oil until tender. Add zucchini, tomatoes, broth, basil and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 20 to 30 minutes or until the vegetables are tender. Stir in cream; heat through. Chill for a tasty cold soup (can also be served warm). Makes 8 servings. The Tortilla Guy
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Cold Mint Pea Soup 1 10-ounce package frozen tiny peas 1 medium onion, thinly sliced 1 tablespoon minced fresh mint 3 cups chicken stock, divided 2 tablespoons flour 1/2 cup heavy cream Salt and pepper Sour cream Mint sprigs Cook peas and onion in 1 cup water until very tender. Add mint and puree in blender until smooth. Set aside. Place 1/2 cup stock and the flour in a saucepan and blend until smooth. Add remaining stock and cook, stirring, until thickened. Add pea mixture and bring to a boil. Stir in cream and salt and pepper to taste. Remove from heat, cover and chill thoroughly. To serve, ladle soup into chilled serving bowls and garnish each with a dollop of sour cream and a sprig of mint. Makes 4 servings. The Tortilla Guy
vikas.kumar's picture
I love chilled soup. Am gonna try all of these. Thanks!
The.Tortilla.Guy's picture
Thanks Vikas The Tortilla Guy
vikas.kumar's picture
I love chilled soup. Am gonna try all of these. Thanks!
The.Tortilla.Guy's picture
So Vikas did you ever get to try any of these ? The Tortilla Guy