Icy Cold Summer Fruit Soup Food

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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

SUMMER FRUIT SOUP



Summer Fruit Soup image

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

3 cups cut cantaloupe or 3 cups honeydew melon (I prefer to use half cantaloupe and half honeydew.)
1 cup quartered strawberry
1/2 cup plain fat-free yogurt
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons minced crystallized ginger
2 tablespoons sugar
fat free sour cream
fresh mint leaves

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.

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.

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

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

FRUIT SOUP



Fruit Soup image

Make and share this Fruit Soup recipe from Food.com.

Provided by Patt Ervasti

Categories     Berries

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups orange juice
1/2 cup plain yogurt
1 tablespoon honey
2 teaspoons lemon juice
1 small banana, sliced
1 cup berries (any kind)

Steps:

  • 1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
  • 2. Whisk until the mixtture is all one color together.
  • 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
  • 4 Ladle the liquid over the berries and the banana slices.
  • 5. Soup is ready to eat.
  • Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.

Nutrition Facts : Calories 113.5, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 15.8, Carbohydrate 24.6, Fiber 0.9, Sugar 19.3, Protein 2.2

A COLD SUMMER SOUP OF BEETS AND PIMENTO PEPPER



A Cold Summer Soup of Beets and Pimento Pepper image

This is a wickedly-good concoction � a soup that�s perfect for summer! The colour is so beautiful � a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, it�s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual!

Provided by evelynathens

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 lb cooked beets (2-3 beets, depending on their size)
1 pimento pepper (roasted, from a jar)
1 green onion (all of the white and 2 inches of the crisp green)
1/2 garlic clove
3/4 cup buttermilk
1/2 cup water
1/2 tablespoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons creme fraiche or 3 tablespoons Greek yogurt
1 1/2 teaspoons finely-minced fresh dill
2 sprigs fresh dill (for garnish)

Steps:

  • To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
  • To make Crème Fraiche Drizzle: Combine crème fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
  • To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the crème fraiche and top each with a fresh sprig of dill.

Nutrition Facts : Calories 175.5, Fat 9.5, SaturatedFat 5.7, Cholesterol 34.5, Sodium 780.1, Carbohydrate 18.8, Fiber 3.1, Sugar 14.5, Protein 6

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