Cold Blueberry Mango Soup

The first time I had a cold fruit soup was in junior high.  Strawberry soup.  Oh be still my heart...it was amazing!

And from that point on, I became a steadfast fan of cold fruit soups in the hot summer months.

I've since read that they are a Scandinavian tradition.  I'm not sure why, other than the fact that they are delicious and refreshing.  But my roots are German and I suspect Scandinavian so it seems fitting that I am a big fan.

I made this recipe up.  But I did my best to write down the ingredients so I could replicate it later.  And of course share on this blog.

This soup is really delicious!  I like it as a start to dinner.  I think it's perfection with a big spinach salad.  Just light and lovely on a hot, humid night.  But it would be fantastic as a breakfast or lunch treat too.  I know a lot of people like to top it with yogurt or sour cream.  I am, however, not into mixing my food groups, for some weird reason.  I like it just as is.

You can substitute any fruit really.  All berries and stone fruits should work well.  I wouldn't use apples as they will oxidize.  But most fruits should work really well.  Feel free to change it up based on what is in season or in your freezer.  Fresh or frozen fruits work equally well.  I used frozen.

Cold Blueberry Mango Soup

Ingredients:
* 5 cups fruit (I used 3 blueberry and 2 mango)
* 4 cups water + 1/2 cup warm water
* 6-9 tbls sugar (to taste)
* 2 tbls cornstarch
* 4 tbls lemon juice
* 1 tbls vanilla extract
* pinch of salt

Directions:
* In a large pot, bring fruit, water (not including 1/2 cu warm water), sugar, salt and lemon juice to a simmer.  Simmer for 5-10 minutes, until all fruit is tender.
* Blend soup.  I used my immersion blender but a regular blender or food processor would work well too.  Just be careful as this is hot liquid!  Blend until smooth.  No lumps
* Combine cornstarch and warm water until smooth.  Add to the liquefied soup.  Stir until it becomes thicker.  Should take about one minute.
* Add vanilla and any additional sugar, if needed, depending on fruit sweetness.
* Chill.  Best when served cold.
* Serve plain or with a bit of sour cream or yogurt on top.

Have you ever made or eaten cold fruit soups before?  Do you have any favorite recipes to share?  I have a feeling they are going to become a staple during this hot summer.