Chilled fruit soup

Chilled Fruit Soup

Recipes From My Kitchen
Credit: Arutz Sheva

A tasty, refreshing, light way to begin any meal.

Type: Parve Level: Not mentioned

This year the Fast of Tisha B’Av begins at the end of Shabbat, and although you can have a meaty meal as it is Shabbat, you still might not want to have a heavy meal.

This fruit soup is a lovely, refreshing starter whether you decide to have a meaty, parev or milky meal!

Serves 6

Ingredients:

Use your own choice of fresh or frozen berries but this is the selection I used……

  • 250g blueberries
  • 150g blackcurrants
  • 300g raspberries
  • 300g strawberries, cut into quarters
  • 1 x 400g tin of apricots in natural juice, cut into quarters
  • ½ tsp cinnamon
  • ¾ - 1 cup of sugar, depending on the sourness of the berries (I recommend starting with less and adding more during cooking according to taste)
  • 400ml orange juice

Method:

Place all the berries of your choice into a medium sized saucepan.

Add the tin of apricots, together with the juice.

Add the cinnamon and most of the sugar.

Add the orange juice.

On a medium-high heat, bring the mixture up to a slow boil.

Stir and turn heat down to low and partially cover saucepan with a lid.

Cook for half an hour.

Check flavour and add sugar as necessary, stirring in added sugar.

Leave fruit to cook for an additional hour.

Taste and add more sugar if needed (berries can be quite sour once cooked).

Leave to cool for a few minutes and liquidize.

When cold, place in fridge to chill and serve soup chilled.