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.
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 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 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.
SUMMER FRUIT SOUP
Steps:
- Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
More about "summer fruit soup food"
SUMMER FRUIT SOUP RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 45 minsCategory Soup
- In a medium saucepan, combine the white wine with the crème de cassis, pomegranate juice, strawberry preserves and orange zest and bring to a boil, stirring to dissolve the preserves.
- Add the plums, cherries and basil to the saucepan and return to a boil, then simmer over moderately high heat for 1 minute. Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl. Add the grapes to the saucepan and simmer for 30 seconds; transfer the grapes to the bowl. Add the strawberries and blueberries to the saucepan and simmer for 2 minutes. Transfer the berries and cooking juices to the bowl and let cool completely; discard the basil sprigs. Cover and refrigerate the fruit soup until chilled, about 45 minutes.
- In a small bowl, whisk the sour cream with the sugar. Spoon the fruit soup into shallow bowls and dollop the sweetened sour cream on top. Garnish the fruit soup with mint leaves and serve with toasted brioche, if you like.
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From allrecipes.com
Author Vanessa GreavesPublished 2017-07-31Estimated Reading Time 4 mins
- Julia's Watermelon Gazpacho. Watermelon, cucumber, and sweet red bell peppers get all zesty with onion, jalapeño, ginger, and mint. lutzflcat says, "Had very ripe watermelon and several other ingredients in this recipe that needed to be used up.
- Watermelon Soup. Just 4 ingredients go into this easy puréed watermelon soup. It takes just minutes to make, but be sure to let it chill in the fridge for a couple of hours to let the flavors develop -- it really does make all the difference.
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- Mango Gazpacho. This colorful bowl of goodness is made up of mango, cucumber, and bell peppers, along with onion, garlic, and jalapeños. Citrus juices bring the whole thing together to make a soup you'll never want to stop eating.
- Gazpacho Verde with Burrata Cheese. "The burrata cheese was perfect. The final few spoonfuls after the creamy cheese mixed with the gazpacho is one of the best flavors I have ever tasted." --
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