Though I can't seem to break the habit of hot chicken soup every Friday night, for summer Shabbos lunches, the crock pot is stored away and Fruit Soup reigns supreme.
I got my original recipe for this delicious concoction from my dear mother-in-law. Over time, I have made some changes and tweaked the recipe a bit and this is what has emerged - a ruby red soup that is bursting with the flavors of summer.
The following recipe freezes beautifully and makes enough to last two weeks in our house .
Please keep in mind that EVERYTHING in this recipe is "to taste" - the ingredients, the varieties, the preparation methods (I leave skins on for texture) AND the quantities.
1 Can Pitted Sour Cherries
1 Can Water
1 Apple (I like Granny Smith or another firm variety), chopped
8 Peaches (or if you're not a big "fuzz" fan, 4 Peaches and 4 Nectarines), chopped
4 Plums, chopped
A Few Handfuls of Grapes
A Few Handfuls of Blueberries (only when they are "in season", i.e. cheap. Don't let me catch you putting $3.49 blueberries into this soup!!!)
1 Tub of Frozen Strawberries in Syrup
1/2 Package Strawberry Jello
Sugar (depending on how sweet the fruit is.... by August you should be able to omit this)
Combine cherries, water and apple in your largest parve pot (you never know when you'll want to serve the leftovers). Bring to a boil. Begin adding roughly chopped fruit, putting in the hardest varieties first to maximize their cooking time, adding the grapes and berries during the last 5 minutes. Boil until fruit is soft ~ 20 minutes. Add the frozen strawberries and any sugar that may be necessary (making allowances when tasting for the jello yet to come....). Return to a boil. Add in jello. Turn off flame and cool.
These vibrant colors: