Soup of Fruit : How to make them

1. Watermelon Soup


Four cups cubed seeded watermelon

Two tablespoons lemon juice

One tablespoon chopped fresh mint

One tablespoon honey


Blend a watermelon, lemon juice, mint, and honey in a blender until soft. Refrigerate two hours before serving.

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2. Chilled Peach Soup


One cup dry white wine

One cup peach schnapps

Half cup sugar

One teaspoon chopped fresh mint leaves

Half teaspoon ground cinnamon

ΒΌ teaspoon a ground nutmeg

Two cups half-and-half cream

Ten fresh peaches, sliced


Place white wine, peach schnapps, sugar, mint leaves, cinnamon, and nutmeg together in the bowl. Stir in half-and-half and mix until nice blended and sugar is dissolved. Add sliced peaches, and transfer to the saucepan.

Cook over medium heat for fifteen minutes, stirring frequently and reducing heat if essential to prevent scorching cream. Remove from heat when peaches are a tender. Cool to a secure temperature for blending. Procedure in a blender or food processor until totally smooth. Cover, and refrigerate until ready to a serve. Serve a chilled.

3. Chilled Strawberry Soup


Two cups frozen strawberries

Two cups milk

One cup heavy cream

Half cup sour cream

Two tablespoons white sugar, or to taste


Puree strawberries, milk, cream and sour cream in a blender or food processor until soft. Stir in a sugar to taste. Chill eight hours or overnight in refrigerator before serving.

4. Mango Gazpacho


Two cups 1/4-inch-diced fresh mangoes

Two cups orange juice

Two tablespoons extra-virgin olive oil

One seedless cucumber, cut into 1/4-inch dice

One small red bell pepper, seeded and cut into 1/4-inch dice

One small onion, cut into 1/4-inch dice

Two medium garlic cloves, minced

One small jalapeno pepper, seeded and minced (Optional)

Three tablespoons fresh lime juice

Two tablespoons chopped fresh parsley, basil or cilantro

a Salt and freshly ground black pepper


Process mangoes, orange juice and oil in a blender or food processor until a pureed. Transfer to a medium bowl, along with a remaining ingredients. Season with salt and a pepper to taste. Refrigerate until ready to a serve. (Can be made many hours before serving.)

5. Pineapple Soup


Two ripe pineapples (about 3 pounds apiece), peeled and cored

1/4 cup water

3 tablespoons extra-virgin olive oil

Two tablespoons white balsamic vinegar, or more as required (may substitute white wine vinegar)

1/4 teaspoon ground cayenne pepper, or more as required

1/2 teaspoon fine sea salt, or more as required


Utilize a sharp paring knife to remove any eyes remaining in the pineapple flesh. Cut the flesh into big chunks, reserving a few for garnish. Transfer the remaining pineapple flesh to a food processor. Pulse many times, just until barely blended but not super-smooth.

Pour the pineapple into a fine-mesh strainer set over the bowl. Utilize a flexible spatula to push it through, catching the juice in the bowl. Discard the solids.

Transfer the juice to a blender along with the water, oil, vinegar, cayenne pepper and salt. Blend briefly, then taste; adjust the seasoning, adding vinegar, cayenne and/or salt as required.

Cover the soup and chill for at least one hour and up to overnight. Divide among little cups or juice glasses or large shot glasses. Cut the reserved pineapple chunks into smaller pieces, and utilize them to garnish each portion. Serve a right away.

Also know more about 6 fat burning cold soups for summer months

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