CHILLED SOUP THERAPY WHEN IT’S HOT, HOT, HOT

Traditional in Scandinavia (Norway, Sweden), fruit soups also are found in Eastern Europe (Hungary), Asia (China) and the Middle East.  They are, for the most part, weather dependent and are most popular in the summer when fruits are in season and minimal, if any, simmering keeps the kitchen cool.  In colder climates when fresh fruit is scarce it may be dried and preserved for winter use.

Fruit soups may be chilled or served warm and they are traditional as a first course or, if they are sweet, as dessert.  They sometimes serve alone as a light meal and in some cultures they are served for breakfast.  They may be thickened with cream, potato starch, yogurt or tapioca.

The specific fruits used vary by region and availability, but common choices include prunes, apricots, apples, peaches, raisins, and berries.  Tropical fruits may include bananas, kiwis, mango, papaya, or pineapple. Coconut is typical in some tropical areas, avocado or almonds in others.  Some soups use several varieties of fruit.  Alcoholic beverages such as brandy, champagne, rum, sherry or wine may be added, along with spices like cinnamon, cloves, or star anise.