When I asked my neighbor Ann for her recipe, she pulled from her kitchen bookshelf the volume Middle Eastern Cooking from the classic Time-Life Foods of the World series published in the 1960s. Its editors label this soup as an Israeli dish, a surprise to me, as it does not seem Middle Eastern or even particularly Mediterranean. Since the recipe makes even more than the 8 to12 servings indicated, I have pared it down to serve six.
To prepare it quickly, I buy cubed melon and frozen strawberries. Plus, the frozen berries cost less, and I prefer applying the difference toward fresh raspberries and blueberries to garnish the soup and add textural contrast.
This soup keeps for a few days, but usually separates. So whisk it vigorously before serving leftovers.
Chilled Fruit Soup with Berries
(Makes 6 servings)
- 2 ½ cups diced ripe cantaloupe, about ½ melon
- 2 Braeburn or Gala apples, peeled, cored, and diced
- 1 cup green grapes
- ½ pound strawberries, halved, or ½ of a 10-ounce package frozen strawberries
- ¼ cup sugar
- 2 tablespoons fresh lemon juice
- 1 cup fresh blueberries, for garnish
- 1 cup fresh raspberries, for garnish
- 12 mint leaves, cut crosswise into thin strips for garnish
- In large saucepan, combine melon, apples, grapes, strawberries, sugar, and lemon juice. Add water. Bring to boil over medium-high heat. Cover, reduce heat, and simmer until fruit is very soft, 12-15 minutes. Uncover and set aside to cool for 15 minutes.
- Transfer contents of pot to blender. Wrap dish towel around top of blender. Firmly pressing down blender lid, whirl soup until smooth. It will look creamy. Doing this in 2 batches may be necessary.
- Pour soup into 1 large or 2 medium jars and let sit at room temperature until lukewarm. Refrigerate soup until well chilled, 6 hours to overnight. Just before serving, shake jar vigorously.
- Divide soup among 6 wide, shallow bowls. For garnish, divide blueberries, raspberries, and mint among the bowls. Serve immediately.
Total fat: 0.5 g
Saturated fat: 0 g
Carbohydrate: 36 g
Fiber: 5 g
Protein: 2 g
Sodium: 15 mg
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