Here’s a nice soup for the summer – shouldn’t be too long now!
Of course you can mix and match all sorts of fruits to make this delicious soup. Experiment with fruit from your garden. I’ve found that the sweeter fruits work best. If you’re using gooseberries (sweet varities), or something else with a tougher skin, cook those first as described and just add the softer fruits at the end. Then anything too hard will be seived out.
This is a refreshing dessert and an unusual treat for your guests, who probably won’t be expecting you to serve soup for pudding!
Small piece of ginger, minced
1/2 punnet of strawberries, chopped 1/2 punnet of raspberries
Half a small pineaple, chopped
Small punnet of blueberries
1 small mango, chopped
Peel of 1/2 lemon, 1/2 lime and 1/2 orange
4 cups of water
10 oz caster sugar (adjust according to taste)
1/4 cup orange juice
Good splash of lemon and lime juices
- In a dry frying pan, saute the ginger gently for a couple of minutes
- Add to the pan the peels, plus half the strawberries, raspberries, pineapple and mango and continue sauteeing for another 3 minutes.
- Add the water, sugar and juices to the pan, stirring until the sugar dissolves.
- Bring to a gentle simmer and continue for 5 minutes.
- Remove the pan from the heat and leave it to cool a little, since sugar mixtures can get very hot.
- Using a stick blender, puree the mixture, then seive the soup into a bowl.
- Add the remaining chopped fruit, stir well, then chill.
You can add fresh mint sprigs if you like to decorate.
Serve with clotted cream or really thick home-madeGreek yogurt, and finish with brandy snaps or cinnamon tuilles.
It’s making my mouth water just writing out the recipe!