We feel very on the fence about fruit soups like the chilled cherry soup in the image above. We want to be open to them, but have trouble getting past the idea that we're really just eating a smoothie with a spoon. What do you think?For many of us, calling something a "soup" conjures a specific image - it's usually savory, very often warm, and typically served as a main course. A fruit soup is usually the opposite of all those things, so imagining ourselves making or eating it challenges our idea of what qualifies as "soup." You say potato, I say po-tah-to!
Fruit soups actually have quite a long history, particularly in Scandinavian and Eastern European cuisines. Many of these traditional recipes are made with seasonal berries and stone fruits like cherries and apricots, though dried fruits are also sometimes used. They're often enriched with cream or other dairy, and you'll typically see them served cold or room temperature.
We're seeing more and more recipes for fruit soups these days, so the opportunity to experiment is definitely there! Here are a few recipes to start you off - do you think you'll give them a try?!