Icy Cold Summer Fruit Soup Recipes

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SUMMER FRUIT SOUP



Summer Fruit Soup image

I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. -Gladys De Boer, Castleford, Idaho.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sugar
3 tablespoons quick-cooking tapioca
2-1/2 cups water, divided
1 can (6 ounces) frozen orange juice concentrate
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
2 medium ripe bananas, sliced
1 pint lime sherbet, optional

Steps:

  • In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 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 the strawberries, peaches and oranges. Cover and refrigerate for 2 hours. , Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.

Nutrition Facts : Calories 259 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.

THE ULTIMATE SUMMER FRUIT SOUP



The Ultimate Summer Fruit Soup image

This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.

Provided by Austin Geraldson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 48m

Yield 6

Number Of Ingredients 10

1 ½ cups fresh blueberries
1 cup diced fresh pineapple
3 oranges - peeled, segmented, and chopped
1 honeydew melon - peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup white sugar
1 (16 ounce) can pineapple juice
¼ cup vanilla low-fat yogurt
4 sprigs fresh mint leaves for garnish

Steps:

  • Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  • Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 62.2 g, Cholesterol 0.2 mg, Fat 0.7 g, Fiber 5.2 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 52.9 g

SUMMER FRESH FRUIT SOUP



Summer Fresh Fruit Soup image

On a hot summer day, nothing can top the flavor of the season's finest fruits. This recipe is both fast and festive.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
2 tablespoons quick-cooking tapioca
1 can (6 ounces) frozen orange juice concentrate, thawed
1 to 2 tablespoons sugar
1 tablespoon honey
1/8 teaspoon almond extract
Pinch salt
2-1/2 cups fresh fruit of your choice

Steps:

  • In a large saucepan, combine water and tapioca; let stand for 10 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange juice concentrate, sugar, honey, extract and salt. Chill. Add fruit; refrigerate until ready to serve.

Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 2g fiber), Protein 2g protein.

ICY COLD SUMMER FRUIT SOUP



Icy Cold Summer Fruit Soup image

With heat from fresh ginger and a chili. Summer freshness at its best! Organic is the way to go. Be sure to wash and drain well.

Provided by Rita1652

Categories     Mango

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup blueberries
1 mango, diced
1 peach, diced
1 cup cantaloupe, diced
4 cups watermelon, divided
1 lime, juice of
1 lemon, juice of
1 tablespoon mint leaf
1 teaspoon fresh ginger
1 tiny fresh chili pepper, to taste (red pepper flakes will work)

Steps:

  • Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
  • Mix fruit in a large bowl top with juice mixture.
  • Chill till very very cold.
  • Garnish with mint!

Nutrition Facts : Calories 155.9, Fat 0.9, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 39.2, Fiber 4, Sugar 32, Protein 2.9

COLD FRUIT SOUP



Cold Fruit Soup image

Fruit + soup = excellent combination! This could easily be made with frozen fruits. Time does not include chilling.

Provided by Saturn

Categories     Apple

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups water, cold
1/2 cup cinnamon sugar
1 tablespoon fresh lemon juice
1/2 cup fresh soft breadcrumbs
1 1/2 tablespoons lemon rind, grated
1 lb apple, cored, peeled & cubed 3/4-inch
1 lb pear, cored, peeled, & cubed 3/4-inch
1/2 lb cherries, pitted
1/2 lb plum, pitted
1/2 lb peach, peeled, pitted, & cubed 3/4-inch
1/4 cup raspberry jam or 1/4 cup raspberry preserves
3/4 cup sweet white wine
1 cup cranberry juice

Steps:

  • Put the water, cinnamon, lemon juice, bread crumbs, and the lemon rind in large pot.
  • Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes.
  • Puree this mixture in a blender then add the jam, wine, & cranberry juice.
  • Mix well then refrigerate.
  • Serve when well chilled.

Nutrition Facts : Calories 319.8, Fat 0.8, SaturatedFat 0.1, Sodium 30.2, Carbohydrate 76.2, Fiber 7.4, Sugar 59.9, Protein 2

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