Bloomsbury Cold Fruit Soup

July 2013
Bloomsbury Cold Fruit Soup

Total preparation time: 15 minutes, plus chilling time

Serves: 8

• 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)
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. Katherine presents it 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. The cantaloupe version of this soup won 3d place in a National competition.