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Two Cold Fruity Summer Soups

I have to admit that I have yet to convince my family that a nice cold fruity soup is the way to go in the summer time. But every year I try. Every year my concoctions are met with more than one raised eyebrow. In fact last year my son asked me point blank why I ruined the strawberries! My husband on the other hand insists that there’s simply not enough chewing involved in eating soup for it to qualify as a meal. Oh well.

I, however, love cold fruit soup in the summer time. If I could get my family to eat it, it would be the perfect Sneaky Mama concoction. Maybe you will have more luck. In any case, this is a super healthy lunch for summer days. You can make the soup and freeze it for lunch. Freeze it in individual sized portions. Plop one in your lunch bag before you go to work and by the time you’re ready for lunch, it’s thawed and perfectly chilled. (Recipes adapted from Allrecipes.com)

Berry Soup

1/2 cup barley

6 cups water

1/2 cup white sugar

1 (10 ounce) package frozen raspberries

1/2 cup raisins

1 cup pitted cherries

Directions

In a large bowl, soak the barley in the water overnight; do not drain.

In a large saucepan over low heat, simmer the barley for one hour in a medium-large stock pot. Add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

Banana Coconut Soup

2 pounds bananas, peeled and diced

1 lemon, juiced

1/2 cup pineapple juice

1 cup plain yogurt

1 cup vanilla ice cream

1 tsp rum extract

2 cups canned coconut milk

1/4 cup sliced almonds, toasted

Directions

In a large bowl, combine all of the ingredients. Ladle into a blender in and blend until smooth. (You may have to blend in batches.) Refrigerate until chilled.

Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

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