This Chilled Summer Fruit Soup celebrates the peak of the season — when peaches, berries, and other farmers market fruits are at their juiciest and most flavorful. Light, refreshing, and naturally sweet, it makes a stunning brunch starter or a show-stopping dessert on a warm day. A splash of raspberry liqueur deepens the flavor, while a scoop of lemon sorbet adds a cool, citrusy contrast that makes every bite sparkle.
INGREDIENTS:
1/2 cup sugar
1 firm-ripe peach, thinly sliced
2 cups blueberries, rinsed and drained
3 cups strawberries, hulled and rinsed
2 cups raspberries, rinsed and drained
3 tablespoons lemon juice
2 tablespoons raspberry liqueur or raspberry syrup
2 cups lemon sorbet
Fresh mint sprigs and sliced fruit (such as red plums), for garnish
METHOD:
In a large saucepan, combine sugar and ¾ cup water. Bring to a rolling boil over high heat, stirring until the sugar dissolves.
Add the sliced peach to the boiling syrup and cook for 1 minute. Add the blueberries and cook for another minute. Remove from heat and let the mixture cool completely.
Transfer the cooled peach-blueberry mixture to a blender (work in batches if necessary). Purée until smooth. Add half of the strawberries and half of the raspberries, and blend again until smooth. Add the lemon juice and raspberry liqueur (or syrup), and pulse twice to combine.
Pour the blended fruit mixture through a fine-mesh sieve into a large bowl, pressing with a spoon to extract as much liquid as possible. Discard seeds and solids. Cover and refrigerate until well chilled, at least 2 hours or up to 1 day.
Before serving, slice the remaining strawberries and gently stir them into the chilled soup along with the remaining raspberries.
Ladle into shallow soup bowls and top each with two small scoops of lemon sorbet. Garnish with mint sprigs and, if desired, slices of other ripe fruit such as red plums. Serve immediately.
YIELD: 6 servings
