A delicious and refreshing lightly sweetened fruit soup that stars summer ingredients but can actually be made any time of year! Blended strawberries and apricots with whole cherries.

Pink Fruit Soup
- Cooking and Prep: 35 m
- Serves: 8
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No Allergens
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Fruit Soup
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Blend strawberries and apricots with a hand blender.
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Pour into an eight-quart pot with the syrup from the apricots. Add orange juice and cherries.
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Fill apricot cans with water and add to pot. Add sugar and vanilla sugar to taste.
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Boil for five minutes. Allow to cool and refrigerate.
Variation:
• For a thicker fruit soup: When soup is warm, beat a large egg and place in a bowl. Add 1 tablespoon of soup at a time; beating thoroughly and quickly. When one-fourth of soup is mixed with egg, return mixture to pot. When using this method, do not freeze.
• Splenda and vanilla extract can be used instead of sugar and vanilla sugar for dietary considerations.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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Replies:Yes, it is!
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Clarifying water amount
How many ounces is the "large" can of apricot halves, just in case I cannot find that exact brand. Also, are we meant to fill BOTH cans with water and add to the pot? Thanks so much.Replies:Hi, they are 15 oz each. Yes, it says to fill both cans with water :)
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Clarifying water amount
How many ounces is the "large" can of apricot halves, just in case I cannot find that exact brand. Also, are we meant to fill BOTH cans with water and add to the pot? Thanks so much.Replies:Hi, they are 15 oz each. Yes, it says to fill both cans with water :)