Summer Fruit Soup Recipe

Name: Summer Fruit Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine, such as Sauvignon Blanc; 1/2 cup creme de cassis (black currant liqueur); 1/4 cup pomegranate juice; 2 tablespoons strawberry preserves; 1 teaspoon finely grated orange zest; 1/2 pound small red plumshalved, pitted and cut into 1/2-inch wedges; 1/2 pound Bing cherries, pitted; 2 basil sprigs; 1/2 pound seedless red grapes; 1/2 pound strawberries, hulled and quartered; 6 ounces blueberries; 1 cup sour cream; 1 tablespoon sugar; Mint leaves, for garnish; Toasted brioche slices, for serving (optional)

Servings: persons

1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup creme de cassis (black currant liqueur)
1/4 cup pomegranate juice
2 tablespoons strawberry preserves
1 teaspoon finely grated orange zest
1/2 pound small red plumshalved, pitted and cut into 1/2-inch wedges
1/2 pound Bing cherries, pitted
2 basil sprigs
1/2 pound seedless red grapes
1/2 pound strawberries, hulled and quartered
6 ounces blueberries
1 cup sour cream
1 tablespoon sugar
Mint leaves, for garnish
Toasted brioche slices, for serving (optional)

1
In a medium saucepan, combine the white wine with the creme de cassis, pomegranate juice, strawberry preserves and orange zest and bring to a boil, stirring to dissolve the preserves.
2
Add the plums, cherries and basil to the saucepan and return to a boil, then simmer over moderately high heat for 1 minute.
3
Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl.
4
Add the grapes to the saucepan and simmer for 30 seconds; transfer the grapes to the bowl.
5
Add the strawberries and blueberries to the saucepan and simmer for 2 minutes.
6
Transfer the berries and cooking juices to the bowl and let cool completely; discard the basil sprigs.
7
Cover and refrigerate the fruit soup until chilled, about 45 minutes.
8
In a small bowl, whisk the sour cream with the sugar.
9
Spoon the fruit soup into shallow bowls and dollop the sweetened sour cream on top.
10
Garnish the fruit soup with mint leaves and serve with toasted brioche, if you like.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dry white wine, such as Sauvignon Blanc, 1/2 cup creme de cassis (black currant liqueur), 1/4 cup pomegranate juice, 2 tablespoons strawberry preserves, and more.

Yes, Summer Fruit Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Fruit Soup

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