Fruit Soup

Ingredients

  • 1/2 cup watermelon, seeded, cut bite sized
  • CUT FRUIT
  • 1 cup cranberry soup
  • 1/3 cup lemon or lime juice
  • 1 cup banana, blended
  • 1/2 cup peaches, pitted and blended
  • 1/2 cup strawberries, hulled and blended
  • 1/2 cup watermelon, seeded and blended
  • 1/2 cup orange juice
  • 1 cup apple juice
  • STOCK:
  • 1/2 cup seedless grapes
  • 1/2 cup peaches and/or nectarines, peeled & sliced
  • 1/2 cup pineapple chunks
  • 1/2 cup cantaloupe, balls
  • 1/2 cup honeydew, balls



Directions

Options:

Fresh mint leaves, blended in with fruit
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 to 1/2 cup of red wine, Champagne, or white sauterne

Combine stock ingredients for the liquid base, add optional ingredients to taste. This may be made a day ahead of time as the flavors improve as the stock sits.

Portion cut fruit evenly between the serving bowls. Pour stock over fruit. Top with a fresh mint sprig. May also use dollop of whip cream, yogurt, or sour cream – whatever strikes your fancy. Makes about 8 servings.

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