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
Recipe By Dining In
- 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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Pink Fruit Soup
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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Pink Fruit Soup
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 :)
