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Cold Fresh Fruit Soup Recipe
|Cantaloupe||2 Pound, peeled, halved, seeded, and coarsely chopped (1 Medium Sized)|
|Fresh strawberries||1 1⁄2 Pound, rinsed and hulled|
|Green grapes||1⁄2 Pound, rinsed|
|Firm cooking apples||4 Medium, peeled, cored, and coarsely chopped|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||5 Cup (80 tbs)|
|Fresh lemon juice||1 Cup (16 tbs)|
|Fresh orange juice||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sliced fresh fruit||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1880 Calories from Fat 242
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 14.1 g70.4%
Trans Fat 0 g
Cholesterol 59.8 mg
Sodium 264 mg11%
Total Carbohydrates 434 g144.7%
Dietary Fiber 40.3 g161.4%
Sugars 349.2 g
Protein 20 g39.5%
Vitamin A 646.1% Vitamin C 1610.9%
Calcium 40.8% Iron 38.3%
*Based on a 2000 Calorie diet
Bring quickly to a boil, reduce heat, and simmer uncovered for 15 minutes.
Puree the fruit mixture, then pass it through a chinois or large, fine-meshed sieve, forcing fruits through with the back of a spoon.
Press down hard before discarding any remaining pulp.
Stir orange juice and as much of the remaining lemon juice as desired into the fruit mixture.
If soup seems too thick, thin out with small additions of water.
Refrigerate until thoroughly chilled.