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Tony Caputo's 4th Of July Fruit Soup

AtHomeWithMaria's picture
Tony shows Maria how to make "24th of July" fruit soup. (but don't let that fool you, you can make it any day you want!)
Ingredients
  Cherries 3 Pound, pitted
  Cherry juice 1 Quart
  Lemon juice 1 Teaspoon
  Vinegar 1 Tablespoon (Raspberry)
  Corn starch 1 Teaspoon
Directions

MAKING
1.Combine the cherry juice and pitted cherries in a large pan.
2.Simmer the cherry mixture for 20 minutes until the cherries are softened.
3. Let cool then blend with a hand blender or in a food processor.
3. Combine the lemon juice, raspberry vinegar and cornstarch and simmer a little more.
4. Stir well and cook until slightly thickened to soup consistency.
5.Cool the soup and transfer to a large glass bowl. Chill in the refrigerator overnight.

SERVING
6.Ladle into cold soup bowls, coupes or cocktail glasses and garnish with a dollop of creme fraiche or fresh yoghurt and a few fresh berries if you like.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Italian American
Course: 
Appetizer
Taste: 
Sweet Sour
Feel: 
Smooth
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Cherry
Interest: 
Party, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
30 Minutes
Ready In: 
270 Minutes
Servings: 
6

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