Icy Cold Summer Fruit Soup Food

ICY COLD SUMMER FRUIT SOUP

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!

SUMMER FRUIT SOUP

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:

• 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.

COLD FRUIT SOUP

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.

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.

THE ULTIMATE SUMMER FRUIT SOUP

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.

A COLD SUMMER SOUP OF BEETS AND PIMENTO PEPPER

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.

FRUIT SOUP

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.