Tony Caputo's 4th of July Fruit Soup Recipe Video
Summary
Ingredients
| Cherries | 3 Pound, pitted | |
| Cherry juice | 1 Quart | |
| Lemon juice | 1 Teaspoon | |
| Vinegar | 1 Tablespoon (Raspberry) | |
| Corn starch | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 183 Calories from Fat 8
% Daily Value*
Total Fat 0.93 g1.4%
Saturated Fat 0.19 g0.97%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4.9 mg0.2%
Total Carbohydrates 45 g14.9%
Dietary Fiber 5.2 g21%
Sugars 36.2 g
Protein 3 g6.1%
Vitamin A 19% Vitamin C 4231.8%
Calcium 4.5% Iron 8.9%
*Based on a 2000 Calorie diet
Directions
1.Combine the cherry juice and pitted cherries in a large pan.
2.Simmer the cherry mixture for 20 minutes until the cherries are softened.
3. Let cool then blend with a hand blender or in a food processor.
3. Combine the lemon juice, raspberry vinegar and cornstarch and simmer a little more.
4. Stir well and cook until slightly thickened to soup consistency.
5.Cool the soup and transfer to a large glass bowl. Chill in the refrigerator overnight.
SERVING
6.Ladle into cold soup bowls, coupes or cocktail glasses and garnish with a dollop of creme fraiche or fresh yoghurt and a few fresh berries if you like.
Chef
