Cold Fruit Soup
A refreshing chilled fruit soup featuring tender cooked fruit, tangy lemon, and optional wine, perfect for hot days and light, fruity desserts.
Ingredients
Instructions
- Cook the fruit in 2 quarts of water until tender.
- Drain the fruit, reserving the liquid.
- Put the cooked fruit through a strainer or blend it, then cook briefly again.
- Dissolve the cornstarch or tapioca in 1/2 cup of water or fruit juice and add to the liquid.
- If using tapioca, cook until transparent.
- Add sugar, lemon juice, chopped peels, and optional wine to the mixture.
- Chill thoroughly and serve cold.
Tips & Substitutions
To achieve a smoother texture, consider blending the fruit instead of straining it. If you want to enhance the flavor, use a mix of seasonal fruits like berries or peaches. For a thicker consistency, increase the cornstarch or tapioca slightly. If you prefer a less sweet soup, reduce the sugar. You can also explore adding herbs like mint for a fresh twist, similar to flavors found in a Dazzling Fruit Tray.
Serving Suggestions
Serve this cold fruit soup in chilled bowls for an elegant touch. It pairs beautifully with a light salad, such as a Sauerkraut Carrot Salad, or as a refreshing appetizer before a main course. Consider garnishing with fresh mint leaves or a dollop of yogurt for added creaminess. For a delightful beverage pairing, serve with Hot Spiced Tea Mix to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Before serving, give it a good stir as the ingredients may settle. Avoid freezing as the texture may change when thawed. If you want to enjoy it warm, gently heat on the stove over low heat, stirring frequently to maintain the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Fruit Soup contains roughly 336 calories, with 4g protein, 79g carbohydrates, and 1g fat. It is an excellent source of vitamin C (46% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit for this recipe?
Yes, you can use frozen fruit. Just thaw it first and drain any excess liquid. Keep in mind that the texture may be slightly different, but it will still taste delicious. Adjust the cooking time accordingly, as frozen fruit may soften faster.
Is it possible to make this soup vegan?
Absolutely! This recipe is already vegan-friendly as it does not include any animal products. Just ensure that your sugar is vegan, as some brands may process sugar with bone char. You can also add plant-based yogurt as a topping for extra creaminess.
What fruits work best in this cold soup?
Fruits like strawberries, peaches, and melons make excellent choices for this soup due to their natural sweetness and juiciness. You can also experiment with tropical fruits like pineapple or mango for a unique twist. Use whatever is in season for the best flavor!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).