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
FRUIT SOUP
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
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
CITRUS GAZPACHO SOUP
This came from a friend that doesn't like tomatoes. By adding coconut, you have a new version of Ambrosia
Provided by Vic Sams
Categories Lunch/Snacks
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel, section and seed grapefruits and oranges.
- Coarsley chop and place in bowl.
- Add all remaining ingredients.
- Chill for 4 hours.
Nutrition Facts : Calories 168.9, Fat 0.9, SaturatedFat 0.1, Sodium 191.9, Carbohydrate 41.2, Fiber 7.8, Sugar 28.1, Protein 3.9
MEXICAN CITRUS SOUP
Make and share this Mexican Citrus Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Southwestern U.S.
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut one onion in half without peeling. Peel and finely chop the second onion.
- heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
- Meanwhile, heat the oil in a pan and lightly sauté the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
- Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
- Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
- Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.
Nutrition Facts : Calories 157.4, Fat 4.1, SaturatedFat 0.6, Sodium 19.5, Carbohydrate 29.5, Fiber 4.7, Sugar 11.8, Protein 4.3
CHILLED AVOCADO AND MINT SOUP
Categories Soup/Stew Milk/Cream Tomato Appetizer No-Cook Graduation Mint Avocado Summer Chill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in processor. Add 4 tablespoons mint; blend until smooth. Transfer to large bowl. Gradually whisk in 3 cups broth. Season soup to taste with salt and pepper. Cover; chill until cold, about 2 hours. (Can be made 6 hours ahead. Keep chilled. Thin with more broth by 1/4 cupfuls, if desired. Rewhisk before serving.)
- Ladle soup into bowls. Garnish with diced tomatoes and remaining 2 tablespoons mint.
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.
SPICY FRUIT SOUP
Just another of my numerous fruit soup recipes that I've had around for a long, long time! Although the original recipe called for pitted prunes [they usually get bad press!], the more correct & modern term is pitted plums!
Provided by Sydney Mike
Categories Fruit
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine plums, apricots, raisins, water, orange juice, sugar, tapioca & salt.
- Break cinnamon stick into 3 pieces & put them & the cloves in a cheesecloth bag, then add it to the fruit mixture.
- Bring to a boil over high heat, then reduce heat.
- Cover & simmer 30-40 minutes, or until fruit is tender.
- Remove spices & serve either hot or cold.
Nutrition Facts : Calories 414, Fat 0.7, SaturatedFat 0.1, Sodium 369.3, Carbohydrate 106.7, Fiber 6.6, Sugar 80.3, Protein 3.5
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.
CHILLED FRUIT SOUP
Make and share this Chilled Fruit Soup recipe from Food.com.
Provided by rosemere
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- in a food processor or blender mix strawberries or other frozen fruit.
- Next add sugar, vanilla, and sour cream.
- Blend all thoroughly.
- Then add yogurt.
- Serve in dessert type dishes.
- May put on whipped cream and garnish with fruit.
- Also, cinnamon can be added to peaches, 1/4 teaspoons.
Nutrition Facts : Calories 100.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 8.2, Sodium 20.1, Carbohydrate 16, Fiber 1.4, Sugar 13.4, Protein 1.9
CHILLED AVOCADO CITRUS SOUP
The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.
Provided by Karen in MA
Categories Citrus
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cover the chopped onion with salt for 20 to 30 minutes.
- Rinse the salt completely off the onion, drain and squeeze off excess water.
- Mix salt, black pepper, orange juice, lime juice, garlic and sugar. Stir to mix well.
- Add olive oil/soybean oil and mix well.
- Add the diced avocado, mushroom, tomatoes and onion. Stir gently now to mix well.
- Let chill for 1 hour before serving.
- When serving, add 1 Tablespoon of chopped cilantro to soup and stir to mix.
Nutrition Facts : Calories 467.4, Fat 29.6, SaturatedFat 4.2, Sodium 2927.3, Carbohydrate 52.8, Fiber 12.4, Sugar 29.3, Protein 6.4
FLORIDA CHILLED CITRUS FRUIT SOUP
Make and share this Florida Chilled Citrus Fruit Soup recipe from Food.com.
Provided by That is Dr House to
Categories Citrus
Time 25m
Yield 1 gallon, 20 serving(s)
Number Of Ingredients 13
Steps:
- Note: Cherries should be stemless and seedless. Lemon and Orange should have rind left on, seeds removed.
- Puree the first 5 ingredients in food processor with steel blade. Put in a large container and add water.
- Puree orange sections. Add the large container.
- Process the lemon and orange with rind to a find texture and add to container.
- Stir in rest of the ingredients.
- Chill for 2 hours and serve.
- Based on 6 ounce servings. Refrigerate leftovers.
- Divides nicely. Freezes nicely.
Nutrition Facts : Calories 109.5, Fat 0.2, Sodium 3.5, Carbohydrate 27.4, Fiber 1.7, Sugar 23.5, Protein 1
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