Share your recipes and comments about fruit soups.
Sour cherry soup is an traditional summer soup in Hungary, Poland and other parts of Central Europe.
I make Sour Cherry Soup aka Meggyleves with frozen or jarred sour cherries when cherries aren’t in season.
I have ordered strawberry soup but I haven’t made it
I was in Madrid’s modern art museum (Museo Nacional Centro de Arte Reina Sofia) about 2016-2017. Had an absolutely amazing Strawberry Gazpacho at their cafeteria. I still think about that gazpacho every summer - no recipe to share though. 
If anyone has a good recipe, please share!
Strawberry dessert soup with a beguiling name. I haven’t tried it yet.
I made this strawberry gazpacho a few years ago and I recall liking it.
Never had any of these. I do like czarnina , though. It’s a duck blood soup but has prunes and raisins in it. Love the stuff.
Here is my sour cherry soup tonight:
A jar of Polish sour cherries, some water, dried cherries, lemon zest, sherry, cinnamon, allspice, clove and sour cream.
We had cherry soup every summer. Our was thickened up just a tiny bit with semolina instead of flour. Something to look forward to this year.
I don’t usually thicken ours with a starch. I usually add a little cream or sour cream.
I have used tapioca once or twice.
I noticed there was a peach soup recipe with semolina dumplings which would be nice.
Fruit soups aren’t my “thing” but this one was fine as a drinkable/spoonable smoothie with blueberry garnish. From a 2007 magazine clipping, credit to Jeanne Jones, syndicated columnist who lives in San Diego.
Peach Honeydew Soup or Smoothie
Needs to chill at least 24 hours or gingerroot flavor will be too strong
makes 6 1cup servings
3 cups diced honeydew melon
1/2 cup fresh orange juice
½ cup (4-ounce) low-fat vanilla yogurt
1 Tablespoon honey
2 teaspoons fresh lime juice
½ teaspoon finely chopped peeled gingerroot
2 cups diced, peeled ripe peaches (about 1 ½ lb)
1 cup fresh blueberries.
Place first 6 ingredients (honeydew, orange juice, yogurt, honey, lime juice, and gingerroot) in blender or food processor and puree until smooth.
In large mixing bowl, stir together the diced peaches, blueberries, and honeydew puree. Cover and chill at least 24 hours.
To serve – stir and spoon into 6 serving dishes (or pour into glasses).
Nutrition facts, per serving – 107calories, 0.5 g. fat, 26 g. carbo. 2.1 g. protein, 1 mg. chol., 2.9 g. fiber, 23 mg. sodium
This “hot or cold” prune/raisin/apricot/sour cherry version is from a hometown church cookbook; I’ve never made it but it’s from a person I know as a very good cook. It may be Scandinavian or German heritage.
Aunt Thelma’s Fruit Soup
1 pound prunes
2 C. raisins
8 T. tapioca
1/2 pound dried apricots
1 orange, peeled and sliced
1 lemon peeled and sliced
1 can sour cherries
2 C. sugar
Soak fruits, tapioca (see NOTE), sugar, orange and lemon in enough water to cover, overnight. In the morning add 3 or more cups of water Cook until soft and tapioca (see NOTE) is clear. Add canned cherries. May be served hot or cold. NOTE - tapioca may be cooked separately and added to fruit after the fruit is cooked.
