Fruit Soups

Written by Rosemary Mantini | 26 August 2009

Granted, fruit soups look like smoothies in a bowl. But, their history is actually long and noble. Appearing all over the world, they have been cherished components of almost every culture’s cooking repertoire since time immemorial. Serve them warm or chilled, add spices, herbs, cream or wine, they are the perfect way to combine and showcase an array of ingredients. 

Vibrant colours and refreshing flavours are what define fruit soups. Chill and serve them as a light starter, or ladle up warm bowlfuls in the fall. Start with high quality fresh or frozen fruit puréed in a blender or food processor. A trick that will surely impress is to start by making two kinds of fruit soup of the same consistency. Transfer each soup to its own pitcher and chill. Holding one in each hand, pour the soup from each pitcher at the same time into a bowl. The two soups should sit side-by-side without bleeding into each other.

Give these a try. Then log on to the Forum and tell us what you thought.

Two Melon Soup

Two Pear Soup