Chilled Fruit Soup Ideas
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.
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.