This beautiful bright orange soup was our dessert last night. Again this is simple to prepare and barely heats up the kitchen. Summer's gorgeous bounty gets placed in a large soup pot- 1 whole diced canteloupe, 2 diced peaches, and 1 diced mango. To this you add in 1 1/2 cups fresh carrot juice (for best nutrition it's best to use fresh juice that you make right before you make this soup, if you don't have a juicer though, you can find carrot juice in health food stores and big supermarkets), the juice of 1 lemon, 1/4 tsp. ground cloves, and a pinch of sea salt. Bring this mixture to a simmer and cook it for about 3-6 minutes, or until the fruit has softened a bit (the time will depend on how ripe the fruit is when you use it). All that's left to do is puree it with an immersion blender and refrigerate for at least 1 hour before serving. When ready to serve simply ladle into bowls and garnish with blueberries. I really liked this soup. I'm not usually a big fan of fruit soups, but this was delicious. I loved the hint of clove as a back note against the fresh fruit and it was cool and refreshing, perfect for a hot summer day. The blueberries are the perfect addition to this, don't leave them out- they make the dish. I know I'll make this again- it's a great way to begin or end a summer barbecue- yum yum!
My rating- 8
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