Refreshing Summer Fruit Soup Recipe

Refreshing Summer Fruit Soup Recipe

  • Makes: 6 Servings
  • Ready In: 25 mins
  • Prep Time: 10-15 mins
  • Cook Time: 15 mins

This delicious and light dessert is welcomed by most, even after a big meal. It can be made with either fresh or frozen berries. When in season, float bite-size pieces of melon in the soup along with the berries. This soup is delicious served with crème fraîche or vanilla yogurt.

Kitchen Tip: Consider serving the soup as a warm dessert with ginger cookies.

    Nutritional Information (per serving)

  • Calories: 283
  • Fat: 1g
  • Protein: 3g
  • Sodium: 9mg
  • Carbohydrates: 64g
  • Fiber: 7g
  • Sugar: 48g


  1. 1 quart very ripe strawberries, hulled
    3 cups orange juice
    1 cup dry white wine
    Grated zest of 1 lime
    Juice of 2 limes
    1/2 cup honey
    2 tablespoons balsamic vinegar
    2 tablespoons chopped fresh mint
    3 whole black peppercorns
    2 whole star anise
    1 cinnamon stick
    3 cups berries, such as raspberries, blueberries, or blackberries


    1. In a large saucepan, combine the strawberries, orange juice, wine, lime zest, lime juice, honey, vinegar, mint, peppercorns, star anise, and cinnamon stick.
    2. Bring to a simmer over medium heat and cook for 15 minutes for the flavors to blend.
    3. Remove from the heat and cool to room temperature.
    4. Remove and discard the cinnamon stick and star anise.
    5. Season with salt to taste.
    6. Place a food mill or ricer over a large bowl.
    7. Pour the soup through the mill and press into the bowl.
    8. Discard the seeds.
    9. Chill the fruit broth.
    10. When ready to serve, ladle the broth into shallow bowls.
    11. Sprinkle generously with the uncooked berries.

Jesse Cool

Jesse Ziff Cool is the author of 7 cookbooks, most recently, Simply Organic. At her home garden and kitchen, Jesse works with Stanford’s Department of Education inspiring elementary student teachers on how to build curriculum from the garden to the table.

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