Soup, Made of Fruit?

Yes you can make souop outo f fruit. It actually in most cases served cold, but it is filling and great when your on a diet.

Cream of Mango Soup recipe

2 eggs, well beaten
1/4 cup granulated sugar
1 tablespoon vanilla extract
Juice and grated rind of 1 lemon
1 ripe mango, peeled, pitted, coarsely chopped
2 cups heavy cream
3 cups milk
Blueberries and coarsely chopped strawberries (garnish)

Combine eggs, sugar, vanilla extract, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.

Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.

Cover and chill well.

To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.

Yield: 6 portions

Fat-Free Chilled Melon Soup recipe

4 cups cantaloupe balls
1 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon sugar
1 tablespoon lime juice

Combine all ingredients in a food process or blender and process until smooth. Refrigerate several hours before serving.

Makes 4 servings

Fruit Gazpacho recipe

2 cups tomato purée
3 cups orange juice
2 tablespoons granulated sugar
Zest of 1 orange, grated
Zest of 1 lime, grated
1 mango or papaya, diced
2 cups diced cantaloupe
2 cups diced honeydew melon
1 apple, peeled and diced
1 cup blueberries
1 cup seedless grapes, halved
Sliced strawberries and kiwifruit

Combine the first 6 ingredients. Process half the mixture in blender or food processor until smooth. Combine with the remaining half and cantaloupe, honeydew, apple, blueberries and grapes. Chill for several hours.

Garnish with strawberries and/or kiwifruit. This is also good served with a dollop of sour cream on the top.

Serves 8.

Orange Blueberry Soup recipe

1 pint fresh or frozen blueberries
(2 cups), divided
5 cups fresh orange juice
3 tablespoons honey
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon grated orange peel (orange part only)
1/2 cup buttermilk
6 mint sprigs

Rinse and drain blueberries; reserve 12 to 18 berries.

Bring blueberries, orange juice, honey and cinnamon to boil in a nonreactive pot. Dissolve cornstarch in the water. Gradually add to blueberry mixture while stirring mixture. Bring mixture to boil. Add orange peel. Cool and refrigerate overnight.

For each serving, pour 1 cup into soup bowl and garnish with a swirl of buttermilk, 2 to 3 blueberries and a mint sprig.

Yields 6 servings.

Raspberry Fuchsia Soup recipe

3 cups fresh raspberries
3/4 cup water
2 tablespoons lemon juice
2 tablespoons lemon rind, grated fine
2 tablespoons arrowroot
1/2 cup maple syrup
2 cups strawberry wine
1/2 cup sour cream
1/2 cup fresh raspberries for garnish

Purée raspberries for soup; strain through a sieve into bowl; set aside.

Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve.

Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to saucepan. Simmer over low heat until thick. Refrigerate 2 hours.

Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl.

Serves 4.

Spiced Cherry Soup recipe

Flavor Sachet
1 stick cinnamon
1 star anise
1 whole clove
1 grated lime rind
1 grated lemon rind
1 grated orange rind

Soup
1 1/2 pounds fresh cherries, pitted
3/4 cup granulated sugar

Garnish
1 pound cherries, pitted and halved
8 sprigs mint

Place cinnamon stick, star anise, clove, and citrus zest in middle of a 4 inch square cheesecloth. Bring corners together to form a pouch and tie securely. Set aside.

Combine the cherries, 3 1/4 cups of water, and sugar in a large saucepan and bring to a boil, stirring occasionally. Remove from heat and add flavor sachet. Cover and let stand 2 hours to blend and bring out the flavors.

Remove sachet from soup. Pour soup into food processor and blend until smooth. Strain through large sieve into a large bowl. Refrigerate for 3 hours or until thoroughly chilled.

Serve with garnish of mint sprig.

Makes 8 servings.

Strawberry Soup recipe

1 quart fresh strawberries, cut and drained very well
1 cup sour cream
1/2 cup milk
1/2 cup ginger ale (Vernor's is best)
6 tablespoons granulated sugar (or less if strawberries are sweet)
1 tablespoon lemon juice
1 teaspoon vanilla extract

Put all into blender and blend until smooth. Pour into a glass container and chill. This thickens as it cools. Yummy!!