A couple of years ago, I was testing recipes for a picnic class I was teaching, and I was making this fruit soup with fresh berries. My granddaughter, Isabella, liked that soup so much, she requested it to be served at her birthday dinner. I've served this fruit soup as a first course to a summer dinner, and also as a light dessert with cookies and brownies. It's always a hit and the bonus is that it's low in calories and fat (174 calories per serving with 1 gram of fat). Of course it's also very fast and easy, too!
I use a food processor to make this soup, but if you donít have one, you can certainly chop the berries by hand. If youíre interested in saving time in the kitchen, however, it would be a good idea for you to invest in one of these wonderful appliances. You donít have to purchase an expensive one; if you donít like to cook and do as little as possible, you can get a decent processor for under $30 at discount stores. It will save you hours of prep time in the kitchen. Whichever method you use to make this soup, it will be a hit with everyone on a hot summer day.
Cold Berry Soup
8 Generous Servings
4 cups fresh berries (blueberries, strawberries, raspberries, blackberries, or a mix)
3 cups buttermilk
3 cups orange juice
1/2 cup sugar
2 tablespoons honey
1 dash ground cinnamon
1 dash freshly ground nutmeg
Place the berries in the processor and pulse a few times until coarsely chopped. Add the buttermilk, orange juice, sugar, honey, cinnamon, and nutmeg; pulse until well mixed. Cover and refrigerate until serving. This soup can be made up to two days ahead.