One of the strongest and fondest memories I have of summers growing up is my mom’s strawberry rhubarb soup. She left it chunky so the rhubarb was soft and stringy, the strawberries bursting with flavor. On the hottest of summer days, one could always count on this refreshing dish.
This past week has been pretty hot, and I’ve been craving a cold & sweet fruit soup. It’s really easy in that I just used frozen fruit (well, plus one soft peach and three lone strawberries). You could most definitely do this with fresh fruit as well–it’s a great use for fruit that’s a little past where you would want to eat it but not “gone bad” enough to throw it out.
You can definitely mix and match with this recipe. I used a bag of mixed raspberries, blueberries & blackberries plus one bag of strawberries, but you could use cherries, peaches, mango, pineapple…the possibilities for deliciousness are endless!
I did add sugar to my soup since the berries were pretty tart, but if you are using fresh fruit that is very sweet you may not need any, or you may choose to leave it out. I also added a little almond milk for some added creaminess, feel free to use any milk substitute. Lastly, I like my fruit soups smooth, but you can leave it chunky if you like.
HT: JZH for helping to name this recipe 🙂
Very Berry Summer Soup
2 bags frozen fruit (strawberries, raspberries, etc.)
4 cups water
1/2 cup white sugar
1/2 cup almond milk
- Place fruit, water and sugar in a small stock pot. Bring to boil and then simmer 30-40 minutes until everything is very soft (if you use fresh fruit, double the cooking time). Cool.
- Optional: Blend soup with an immersion blender until smooth, then push through a fine sieve to catch most of the seeds.
- Stir in milk substitute and serve cold.
almond milk: 1.99
Grand total: 5.98; serves 8-10 as an appetizer