Chilled Mixed Fruit Soup

Chilled Mixed Fruit Soup uses two textures of fruit. A small portion is reserved fresh, while the rest is simmered with peach nectar, water, sweetener, and cinnamon.

The cooked fruit is puréed until smooth, then the reserved strawberries, nectarine, blueberries, raspberries, and blackberries are added back while the soup is still hot.

After cooling, the soup is refrigerated until chilled. Yogurt and fresh mint are used as garnishes, giving the sweet fruit base a creamy and herbal finish.

Ingredients

• 3 cups strawberries, quartered
• 3 nectarines, pitted and diced
• 3 plums, pitted and chopped
• 2 1/2 cups blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1 1/2 cups peach nectar
• 3 cups water
• 6 tablespoons agave nectar or other sweetener
• 1/2 teaspoon cinnamon
• 1 1/2 cups plain yogurt, for garnish
• Fresh mint sprigs, for garnish

Method

Reserve 1/2 cup strawberries, 1 nectarine, 1 cup blueberries, and all of the raspberries and blackberries in a large bowl. Place all remaining fruit, peach nectar, water, sweetener, and cinnamon in a large pot and bring to a boil. Reduce to low and simmer about 15 minutes until the fruit is soft, then purée carefully until smooth. Return to the pot and add the reserved fruit while the soup is still hot. Cool, cover, and refrigerate until chilled, about 30 minutes. Garnish with yogurt and mint. Makes 10 servings.