Fresh Fruit and Berry Soup

When I announced the theme for May's No Croutons Required was going to be berries, I had no idea what I was going to make. I originally thought of making a salad, but never having made a soup with berries, I was up to the challenge and came up with this luscious blend of fruit and berries. The cherries cost a small fortune just now, as it is early in the season, but they are a choice addition, even considering the messy and rather time consuming process of pitting them all. Goat cheese was tossed in at the end of the cooking time to add a bit of tangy creaminess. Almost like a smoothie, this soup can be served hot or cold for dessert, or as a course for dinner or lunch.

Fresh Fruit and Berry Soup

Recipe by Lisa Turner Published on May 12, 2009 A smooth, creamy and refreshing summer dessert soup bursting with the sweet flavors of fresh berries and fruits Print this recipe Ingredients: 4 cups mixed berries (I used blueberries and raspberries) 3 cups pitted cherries 1 cup seedless grapes 2 plums, peeled, pitted and chopped 1 apple, peeled, cored and sliced 1/2 cup dried apricots 4 cups water juice from 1 lemon 1 cup fresh squeezed orange juice 5 oz (150 g) goat cheese Instructions: In a large heavy soup pot, combine the berries, fruit, water and half of the lemon juice. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 10 - 15 minutes or until the fruit is tender. Stir in the orange juice, the remaining lemon juice and the goat cheese. Remove from the heat and purée with a hand blender to get your desired consistency. Alternatively, you can purée the soup in batches using a countertop blender or food processor. This soup can be served hot or cold. You can gently reheat the soup and garnish with fresh berries, or you can chill the soup and garnish. Makes 8 servings

Other fruit creations from Lisa's Vegetarian Kitchen:
Rum Plum Clafouti
Baked Whole Wheat Crêpes with Apple Blueberry Sauce
Blueberry and Maple Syrup Oat Smoothie