THE ULTIMATE SUMMER FRUIT SOUP
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
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 FRUIT SOUP
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
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.
SUMMER FRESH FRUIT SOUP
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.
SUMMER FRESH FRUIT SOUP
We love making the most of fresh summer produce available this time of year. This non-dairy fruit soup is an easy classic. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Soups
Yield 8
Number Of Ingredients 7
Steps:
- Place rhubarb, peaches, and plums in an eight-quart pot. Add water to cover fruit. Add sugar and bring to a boil. Cook for one hour over low heat. Cool.
- Blend fruit to liquify. Reheat and add water to obtain six quarts. Add lemon juice and cherries. Cook for 20 minutes or until cherries are tender.
- Beat eggs until frothy. Slowly, add a stream of hot soup to eggs, stirring vigorously to prevent eggs from curdling. Pour liquid back into pot of soup. Chill.
FRESH FRUIT SOUP
Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.
Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.
SUMMER FRUIT SOUP
This is nice refreshing dish to serve before a heavy meal or makes a great fruit dish for breakfast or brunch. This recipe comes from "Express Lane Diabetic Cooking" by Robyn Webb.
Provided by PaulaG
Categories Breakfast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine all ingredients and chill for 1-2 hours.
- Top each serving with a dollop of fat-free sour cream and mint leaves.
FRESH FRUIT SOUP
A Scandinavian recipe to make a refreshing summer soup. I recommend using orange juice with no pulp.
Provided by Scarlett516
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the cherries, orange juice, sugar, and raspberries in a blender. Blend until smooth.
- Pour into a large glass pitcher and add cardamom, salt, yogurt, grape juice, and lemon juice. Stir with a wire whisk until combined well.
- Serve immediately, or cover and refrigerate for 2-4 hours.
Nutrition Facts : Calories 506.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 8, Sodium 112.4, Carbohydrate 119.4, Fiber 7.5, Sugar 108.5, Protein 5.7
ICY COLD SUMMER FRUIT SOUP
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
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
SUMMER FRUIT DESSERT SOUP
Make and share this Summer Fruit Dessert Soup recipe from Food.com.
Provided by SharleneW
Categories Summer
Time 2h20m
Yield 6-7 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 1/2 to 3-quart pan, mix sugar and 3/4 cup water. Bring to a rolling boil over high heat. Peel peach; thiinly slice into boiling syrup and cook 1 minute. Add blueberies and cook 1 minute. Let cool.
- In a blender, puree half the peach-blueberry mixture (reserve remaining), half the strawberries, and half the raspberries. Return puree to pan with remaining peach-blueberry mixture and add lemon juice and liqueur. Cover and chill until cold, at least 2 hours, or up to 1 day.
- Slice remaining strawberries and add to soup with remaining raspberries. Ladle into shallow bowls; add 1 scoop sorbet to each.
Nutrition Facts : Calories 116.2, Fat 0.6, Sodium 1.6, Carbohydrate 29.1, Fiber 4.3, Sugar 22.7, Protein 1.4
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