Refreshing Summertime Fruit Soups

Whether you are harvesting from your own garden or supporting the local farmer's market, eating with the seasons is a simple way to eat healthier and nurture Mother Nature. Strawberry season is in full swing and blueberries aren't far behind. These refreshing fruit soup recipes are easy to make and can easily be modified to use whatever fruits are fresh and available. Enjoy!

Blueberry Soup

Ingredients:

• 2 cups blueberries

• 1 1/2 cups water

• 1/3 cup honey

• Juice of 1 lemon

• 1 teaspoon grated lemon peel

• 1 stick cinnamon

• Optional: plain yogurt

Directions:

Combine the berries, reserving a few for garnish, and water in a saucepan.

Bring to a boil.

Reduce heat.

Add remaining ingredients and simmer uncovered for 20-minutes, stirring occasionally.

Remove from heat and allow to cool. To cool quickly, pour into a baking dish and place in the fridge for 10-15 minutes.

Discard cinnamon. Puree in a blender or food processor.

Chill thoroughly.

Serve in a martini glass or teacup for a fun presentation. Garnish with a dollop of yogurt and a few whole blueberries.

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Fruit Soup

Ingredients:

• 1 tablespoon fresh minced ginger (or 1 tsp dried ground ginger)

• 3 cups strawberries – whole or cut into chunks, green tops removed

• 2 cups pineapple – cut into chunks

• 1 ½ cups mango – cut into chunks

• 1 cup blueberries

• 4 cups water

• ½ cup honey

• ½ lemon – juice and peel

• ½ lime – juice and peel

• 1 orange – juice and peel

• Fresh mint sprigs for garnish

Directions:

Set aside 1 cup strawberries, ½ cup pineapple, ¼ cup mango and all blueberries.

Juice orange (1/4 cup), lemon (2 tbsp), and lime (2 tbsp) into a small bowl and set aside. Save rinds.

Saute ginger in a medium saucepan over medium/high heat until fragrant (about 2-minutes, no oil necessary.) *Skip this step if using dried, ground ginger.

Add the remaining fruit (not set aside) and half of remaining orange, lemon, and lime rind to pot. Cook 2 minutes.

Add water, sugar, and fruit juices. Bring to a simmer.

Reduce heat and simmer for 5-minutes, stirring occasionally.

Allow mixture to cool. To cool quickly, pour into a large baking dish or pan and refrigerate 10-15 minutes.

Puree in batches in a blender or food processor. Strain into a large bowl.

Add reserved strawberries, pineapple, mango, and blueberries.

Stir to combine, cover, and refrigerate until well chilled.

Serve chilled with a garnish of fresh mint.

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