If you keep a small collection of fruit soup recipes on hand you'll never be sorry. Chilled fruit soup is ideal luncheon or dining al fresco fare. Take it along on the picnic in a thermos and serve in picnic cups, or mugs. For a really classy first course, serve the soup in tea cups. But don't forget that each of the fruit soups here is spiked, for adults only. Oh, what fun it is to drink fruit!
Each recipe makes 6 to 10 servings as either an entree or first course.
(Pictured above) You have the option of using either fresh or canned plums.
cans plums, packed in water (Reserve the liquid.)
1-1/2 cups plain yogurt
2 cups red wine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/4 cup fresh lime juice
2 cups cold sparkling water
Freshly grated nutmeg
1/4 cup well-crumbled blue cheese, optional
Puree the plums, with the reserved liquid, in a blender or food processor. Set aside.
Whisk the yogurt, cinnamon, cloves and lime juice together. Stir in the pureed plums. Chill well in the refrigerator. Before serving, slowly stir in the cold sparkling water. Ladle into bowls, top with a sprinkling of grated nutmeg and, if you like, crumbled blue cheese.
Fresh Plum Options:
Peach soup is pureed, cooked, then chilled overnight.
pounds ripe peaches (about 6 large)
1-1/2 cups water
1/4 cup sugar
Scant 1/2 teaspoon cinnamon
Scant 1/2 teaspoon curry powder
4 whole cloves
1 750 milliliter bottle dry white wine (about 3-1/4 cups)
Garnish: Sprigs of mint or watercress and/or thin orange slices
Cut the peaches in half and remove the pits. Drop the pitted peaches into boiling water for 1 minute. Remove and peel. Puree the peeled peaches in a food processor or blender. In a medium saucepan, bring the pureed peaches, water, sugar, cinnamon, curry powder and cloves to a boil. Simmer, stirring often, for 10 minutes. Cool, then stir in the wine. Chill for several hours or overnight.
It's okay to use frozen berries; it even speeds up the chilling time a bit.
cups sliced strawberries
1-1/2 cups raspberries
1/4 to 1/2 cup sugar, to taste
1 cup sour cream
1 cup heavy cream
2 cups water
1 cup red wine
Garnish: sour cream or whipped cream
Puree the berries in a food processor or blender. Transfer to a large bowl or pitcher and stir in the sugar, sour cream and heavy cream. Add the water and wine and chill the soup well, at least 4 hours. Garnish with a dollop of sour cream or whipped cream.
If you purchase sweetened white grape juice for this recipe, think about adding the sugar last, to taste.
1 honeydew melon, rind removed and fruit cut
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon lemon or lime zest
3 tablespoons sugar, or to taste
1 cup vodka, optional
3 to 4 cups white grape juice
Fresh fruit pieces for garnish (melons, red currants and peaches are good) or vodka melon balls
Puree the fruit, adding a little of the white grape juice if necessary. (You may have to do this in batches. In a large bowl, combine the pureed fruit, lemon or lime juice, zest, sugar, and vodka. Add white grape juice until the soup reaches your desired consistency. Chill well. Garnish with fresh fruits or vodka melon balls, which you'll need to make ahead of time.