Cold summer fruit soup is a refreshing seasonal dish made from ripe fruits gently cooked and then chilled to create a light, cooling soup. This cold summer fruit soup recipe is mildly sweet, creamy, and aromatic, making it perfect for hot days as a starter or dessert. Popular in Central European cuisine, it is often prepared with sour cherries, berries, or mixed summer fruits.
Cold Summer Fruit Soup
Print RecipeIngredients
- 3 Piece apple
- 2 Cup sour cherry, pitted
- 1 Piece cinnamon
- 4 Table spoon (tbsp) sugar
- 1 Cup milk
- 2 Table spoon (tbsp) flour
- 1 Peck salt
Instructions
This traditional Hungarian summer fruit soup is perfect lunch or dinner at hot summer evenings. We used to eat with fresh white bread o!en.
Put the cherries, apple chunks, cold water, cinnamon, peck salt and sugar. Bring to a boil, reduce the heat and simmer for 20 – 30 minutes, until the cherries and apples are tender. In a jar, stir cold milk and flour until the mixture is smooth. Stir into the cherry soup and cook it until the liquid getting thickens (boil up to 5 minutes). Remove from heat, place the pot into cold water bath and once the soup tepid, chill in refrigerator until ready to serve.
