We’ve all heard of fruit smoothies and juices, but fruit soups? In this New York Times article Martha Rose Shulman talks about how fruit soups are versatile and great for breakfast, dessert or as a snack. Get creative and pick up all of your favorite fruits from your local farmers’ market.
Here’s something to get you started.
Cold Cherry Borscht
Yields: 6-8 servings
2 ½ pounds cherries
3 cups water
1 rose geranium sprig (optional)
2 tablespoons finely chopped lemon zest
½ teaspoon almond extract
Pinch of salt
1 1/3 cups plain yogurt
1. Set aside 18 cherries. Pit the remaining cherries, holding them over a bowl to catch the juices. Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan. Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest. Bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain the liquid in the saucepan into the bowl with the pitted cherries. Discard the pits.
2. Transfer the cherries and liquid to a large saucepan and bring to a simmer. Simmer uncovered for 5 minutes. Remove from the heat and allow to cool slightly.
3. Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1 1/2 cups at a time. Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula. Stir in the almond extract, a pinch of salt and the lemon juice. Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate.
4. When the soup has chilled, whisk in the yogurt. Taste and add more lemon juice if desired.
5. Serve garnished with the cherries you set aside. Have you ever made a fruit soup? Share your recipe with us!