Brianne Britzius
July 22, 2010


Two years ago, I had theamazing opportunity to spend time in Budapest,Hungary, andone of the best things I ate while I was there was a cold strawberry soup.

Yes, cold fruit soup! Itwas thick, sweet, and creamy, which seems totally inappropriate for eatingduring a heat wave. Yet somehow it lifted my spirits and refreshed me. Not abad way to end a meal, if you ask me!

I have a guess of how theymade it (tons of pureed strawberries, sugar, and heavy cream) but for my owncooking, I opted to experiment with other fruits and to go for lighter recipes.

I chose peaches andmangoes, since they practically knocked me over with their sweet scent at thegrocery store. After a little research on MyRecipes.com, I created my ownversion of peach soup (recipe below), and tried out the Tropical Melon Soup from the site, with a few tweaks.

The second best thingabout fruit soups is how easy they are to make. Peeling and chopping the fruitis often the hardest thing you’ll do; then, you simply combine your ingredientsin a blender and press that magic button. 

But the best part iseating that first spoonful after letting it chill for a while. Perfectly ripefruit gives these soups a delicious, intense flavor base, and I really didn’tneed to add any sweeteners.

Eating the peach soup waslike, well, slurping liquid peach! The cinnamon and ginger added a beautifulspiciness. And when I say spicy, I don’t mean hot; this is a tingling in yourtaste buds, wake up your mouth spicy. 

 

 

Now, about that TropicalMelon Soup. I adore mangoes. The thought of slicing one up and smelling thatbeautiful, tangy-sweet juice makes me happy. So I knew I would really enjoy this mix of mango, cantaloupe, and coconut.

 

 

This was a much creamier soup,and sweeter than the peach because of the cream of coconut. I did deviatefrom the recipe by cutting half of the half-and-half and the cream of coconut andreplacing them with light vanilla yogurt, but I think it’s still very good andnot to sweet.

If you've never eaten fruit soup, you may wonder when it's appropriate to eat them. Most fruit soups areserved as desserts, but it some countries they're also eaten as light suppers, and in other places as starters.

I paired the peach soup with my pasta salad lunch thisweek, and it was a zesty afternoon pick me up. The Tropical Melon Soup played sidekick to Mango Chicken Wraps for dinner, and it balanced well against the spicy marinade on the chicken.

So what do you think?Would you ever eat chilled fruit – or veggie—soups?

Click hereto see recipes for cold soups.

Brianne’s Peach Soup

I made a small batchbecause I was experimenting, but you can easily double the recipe. Start smallwith the spices, and adjust until you reach the flavor you like, and add moreyogurt for a thicker soup.

2 large, ripe peaches;peeled and chopped

4 oz. low fat or lightvanilla yogurt (usually half of a grocery brand container)

1/8 tsp ground ginger

1/8 tsp ground cinnamon

1/8 tsp vanilla extract

Splash of lemon juice

1 tsp of honey (optional)

Combine all ingredients ina blender, and blend until smooth. Transfer to an air-tight container and chillfor at least an hour.

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