Icy Cold Summer Fruit Soup Recipes

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ICY COLD SUMMER FRUIT SOUP

With heat from fresh ginger and a chili. Summer freshness at its best! Organic is the way to go. Be sure to wash and drain well.

Provided by Rita1652

Categories     Mango

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10



Icy Cold Summer Fruit Soup image

Steps:

  • Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
  • Mix fruit in a large bowl top with juice mixture.
  • Chill till very very cold.
  • Garnish with mint!

Nutrition Facts : Calories 155.9, Fat 0.9, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 39.2, Fiber 4, Sugar 32, Protein 2.9

1 cup blueberries
1 mango, diced
1 peach, diced
1 cup cantaloupe, diced
4 cups watermelon, divided
1 lime, juice of
1 lemon, juice of
1 tablespoon mint leaf
1 teaspoon fresh ginger
1 tiny fresh chili pepper, to taste (red pepper flakes will work)

SUMMER FRUIT SOUP

I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. -Gladys De Boer, Castleford, Idaho.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9



Summer Fruit Soup image

Steps:

  • In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. , Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours. , Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.

Nutrition Facts : Calories 259 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.

1/2 cup sugar
3 tablespoons quick-cooking tapioca
2-1/2 cups water, divided
1 can (6 ounces) frozen orange juice concentrate
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
2 medium ripe bananas, sliced
1 pint lime sherbet, optional

THE ULTIMATE SUMMER FRUIT SOUP

This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.

Provided by Austin Geraldson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 48m

Yield 6

Number Of Ingredients 10



The Ultimate Summer Fruit Soup image

Steps:

  • Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  • Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 62.2 g, Cholesterol 0.2 mg, Fat 0.7 g, Fiber 5.2 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 52.9 g

1 ½ cups fresh blueberries
1 cup diced fresh pineapple
3 oranges - peeled, segmented, and chopped
1 honeydew melon - peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup white sugar
1 (16 ounce) can pineapple juice
¼ cup vanilla low-fat yogurt
4 sprigs fresh mint leaves for garnish

SUMMER FRUIT SOUP

This is nice refreshing dish to serve before a heavy meal or makes a great fruit dish for breakfast or brunch. This recipe comes from "Express Lane Diabetic Cooking" by Robyn Webb.

Provided by PaulaG

Categories     Breakfast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9



Summer Fruit Soup image

Steps:

  • In a large bowl, combine all ingredients and chill for 1-2 hours.
  • Top each serving with a dollop of fat-free sour cream and mint leaves.

3 cups cut cantaloupe or 3 cups honeydew melon (I prefer to use half cantaloupe and half honeydew.)
1 cup quartered strawberry
1/2 cup plain fat-free yogurt
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons minced crystallized ginger
2 tablespoons sugar
fat free sour cream
fresh mint leaves

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