Chilled Fruit Soup Food

FRUIT SOUP

Steps:

• Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
• While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
• Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
• Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

CHILLED FRUIT SOUP TO GO WITH YOGURT - WEIGHT WATCHERS

Steps:

• Combine all berries and orange juice beverage in a food processor. Purée on medium-high power until semi-smooth and liquified. Stir in diced apple and yogurt until fully incorporated. Transfer to a thermos or plastic container with a secure lid. Keep fruit soup chilled until ready to eat. Yields about 1 1/2 cups per serving.

CHILLED FRUIT AND YOGURT SNACK (AKA FRUIT SOUP)

Steps:

• In a blender or food processor combine one carton of yogurt, peaches, strawberries, orange juice and nutmeg.
• Cover and blend until smooth.
• Pour mixture into a bowl.
• Stir in remaining yogurt and mix well.
• Garnish with sliced strawberries if desired and serve immediately.

CHILLED FRUIT SOUP

Steps:

• In a large saucepan, combine fruit, water, lemon juice, Splenda, nutmeg, cinnamon stick, and salt. Cover and simmer 10 minutes. Discard cinnamon stick. Pour fruit mixture into a blender or food processor. Process until smooth. Pour into a large bowl. Cover. Refrigerate to chill. To serve, stir yogurt into fruit mixture until smooth. Pour into individual bowls or serve in a chilled soup tureen. Garnish with lemon slices.

CHILLED TOMATO AND STONE FRUIT SOUP

Steps:

• Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
• Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.