Florida Chilled Citrus Fruit Soup Recipes

ICY COLD SUMMER FRUIT SOUP

Steps:

• Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
• Mix fruit in a large bowl top with juice mixture.
• Chill till very very cold.
• Garnish with mint!

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

FRUIT SOUP

Steps:

• 1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
• 2. Whisk until the mixtture is all one color together.
• 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
• 4 Ladle the liquid over the berries and the banana slices.
• 5. Soup is ready to eat.
• Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.

SPICY FRUIT SOUP

Steps:

• In a large saucepan, combine plums, apricots, raisins, water, orange juice, sugar, tapioca & salt.
• Break cinnamon stick into 3 pieces & put them & the cloves in a cheesecloth bag, then add it to the fruit mixture.
• Bring to a boil over high heat, then reduce heat.
• Cover & simmer 30-40 minutes, or until fruit is tender.
• Remove spices & serve either hot or cold.

SUMMER FRUIT SOUP

Steps:

• In a large bowl, combine all ingredients and chill for 1-2 hours.
• Top each serving with a dollop of fat-free sour cream and mint leaves.

THE ULTIMATE SUMMER FRUIT SOUP

Steps:

• Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
• Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

CHILLED CANTALOUPE SOUP

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.