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Blended Fruit Soup

Blended Fruit Soup

A delightful summertime treat that I specifically save it for seudas shelishis (the third meal of Shabbos afternoon)

serves 8 to 10

My neighbor Esther shared this with me. It is a variation on an otherwise typical fruit soup, and it is such a delightful summertime treat that I specifically save it for seudas shelishis/ the third meal of Shabbos afternoon. It also is such a refreshing treat in the Succah. Here in Israel, Succos is still very warm in the daytime, unlike most of the East Coast of the US of A! My kids love it; they don’t see or taste any pieces and the color is very attractive. For those who DO like texture in a fruit soup, you can just puree it half way.

Ingredients

each of assorted overripe fruits, such as seedless grapes, plums, peaches,
nectarines, and apricots, or even a glass jar of red cherries
1/4 – 1/2 cup sugar (optional)
1 cup orange juice
2 tablespoons agave syrup (a natural chemical-free sweetener available in health-food stores)
** You can use 2-4 tablespoons of apple juice concentrate instead if you don’t have access to the agave syrup

Method

Wash all fruit. Slice and dice (if you are not pureeing all the way, be sure to cut each grape in half to prevent small children from choking G-d forbid) and place all fruit in a large pot. Fill the pot with water halfway up to the height of the fruit.

When the water boils, turn down the heat and simmer until fruit is completely cooked, about 40 minutes. Cool and add orange juice and agave syrup. Taste the liquid. If it is too tart for your taste, add sugar (but I never need to). (Or more agave if you want to keep the sugar out completely.)

Puree the fruit soup with a stick blender and chill thoroughly in a glass or plastic container, covered. Serve in small dessert bowls or pretty glasses and watch your family enjoy it to the last drop!

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