The
Bloomsbury Cold Fruit Soup recipe was recognized in the 2011 Loyal E. Horton Awards. The University of Georgia, featuring this soup, won the "best in the business" Bronze Award with their Sunset Breakfast. This special breakfast served at dinner, offered the Bloomsbury Cold Fruit Soup during the first course.
Bloomsbury Cold Fruit Soup Total preparation time: 15 minutes, plus chilling time
Serves: 6
Ingredients:
• 2 cups fruit (peach, cantaloupe, honeydew, mango…any one of these work well…fresh is better, but canned or frozen will work if well drained)
• 1/2 cup sugar (sugar to taste depending upon natural sweetness of fruit)
• 1 individual-sized vanilla bean yogurt
• 1 tsp extract (extract flavor based upon fruit: vanilla, cinnamon, rum)
• 1/4 cup half & half or heavy cream (add cream to determine consistency desired)
• 1 tsp cinnamon (optional)
Steps:
Carefully clean fruit. Place in the blender, add all remaining ingredients. Blend on liquefy until smooth. Chill for at least 8 hours. Garish with whipping cream, candied/sweet-flavored nuts, fresh mint or whole fruit pieces). Serve very cold.
The History:
Fruit soup is a wonderful, eloquent first course for breakfast or lunch or dinner. Katherine presents a breakfast soup at least two times a week at
Bloomsbury Inn. She and Bruce first encountered a similar fruit soup at a bed and breakfast in her home state of Arkansas.
