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Chilled fruit soup

Sopa de frutas

Photograph by Pablo de Loy

 

Refreshing sweet soups make a perfect ending to a meal. Make this recipe your own by adding your favorite seasonal berries and your favorite ice cream.

Serves 4

2 pounds frozen blueberries
2 pounds frozen raspberries
2 pounds frozen strawberries
¼ cup sugar
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, quartered
¼ cup fresh mint leaves
1 pint vanilla ice cream

Combine the frozen fruit and sugar in a double boiler set over lightly simmering water and cover. Slowly cook the fruit until all the juices are released and the fruit has cooked down to a syrup-like consistency, about 2 hours. Pour the fruit into a fine mesh strainer set over a bowl. Place the strainer and bowl in the refrigerator and let the fruit drain overnight. Spoon the remaining fruit solids into a square of cheesecloth and squeeze out any remaining liquid into the bowl. Discard the solids.


Divide the chilled fruit soup between four serving bowls, garnish each bowl with fresh blueberries, raspberries, strawberries, mint leaves and a scoop of vanilla ice cream.