It is so terribly hot here in Kansas, that the thought of cooking is just too much to bear.
Enter: The summer soup recipe exchange.
A (long) while ago, I shared my rather surprising gazpacho soup recipe, which remains a perennial favorite. But today, I wanted to share with you an up-and-coming Top 10′er, which is universally adored by all five members of my family.
I first ate this berry soup at my good friend Debbie’s house. She worried that my boys wouldn’t like it, but in fact, they liked it so much they ate three bowls.
I came home determined to recreate it, only to find out that her “so simple, it doesn’t even need a recipe” recipe was, in fact, a bit complicated. So, I took to the Internet, sleuthing out the closest proximity, and found this Chilled Mixed Berry Soup recipe at Taste of Home. I doctored it up just a bit and ended up with a very close second to Debbie’s masterpiece.
Hopefully you will all enjoy it as much as my family does!
Chilled Mixed Berry Soup
Adapted from Taste of Home
- 2 cups sliced fresh or frozen strawberries
- 2 cup fresh or frozen raspberries (or blueberries)
- 1 cup frozen peaches
- 1 cup unsweetened apple juice (OJ or white grape juice work, too, in a pinch)
- 1/2 cup water
- 1/4 cup sugar or sucanat, or to taste (I use less)
- 2 tablespoons lemon juice
- 1/2 cups vanilla yogurt (for a meat meal, you can subsitute soy or rice milk yogurt or leave it out entirely)
- 8 mint leaves, for garnish
- In a heavy saucepan, combine berries, juice, water, sugar, and lemon juice. Cook, uncovered, over a low heat for 20 minutes or until berries are softened. Refrigerate until chilled. If you are using frozen, it shouldn’t take quite as long.
- Place mixture in a food processor – or use a hand immersion blender. Process until smooth, adding water as necessary to thin – should be relatively thick, though.
- Pour into bowls, and top with vanilla yogurt and garnish with mint leaves.
- Serves 8.
Now it’s your turn: Are you a fan of cold soups on a hot summer day? Please share your favorite chilled soup recipe in the comments section. Or if you’ve blogged about this refreshing appetizer, please link up with the Mr. Linky.