Summer Fruit Soup

This refreshing and light dessert is welcomed by most, even after a big meal. It can be made with either fresh or frozen berries.

1  quart very ripe strawberries, hulled
3 cups orange juice
1 cup dry white wine
 grated zest of limes
2  limes juiced
1/2 cup honey
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
3  whole {black peppercorns}
2  whole {star anise}
1  cinnamon stick
3 cups berries (raspberries, blueberries, blackberries)
In a large saucepan, combine the strawberries, orange juice, wine, lime zest, lime juice, honey, vinegar, mint, peppercorns, star anise, and cinnamon stick. Bring to a simmer over medium heat and cook for 15 minutes for the flavors to blend. Remove from heat and cool to room temperature. Remove and discard the cinnamon stick and star anise. Season with salt to taste.

Place a food mill or ricer over a large bowl. Pour the soup through the mill and press into the bowl. Discard the seeds.

Chill the fruit broth. When ready to serve, ladle the broth into shallow bowls. Sprinkle with the uncooked berries.

Ease of Preparation: Moderate

Preparation Time: 20-25 min

Cook Time: 15 min

Servings: 4

Recipe By: Jesse Ziff Cool

From:  Simply Organic (Staff Favorite)
Used with permission of Chronicle Books

Chef Suggestions
When in season, float bite-size pieces of melon in the soup along with the berries.

This soup is delicious served with crème fraiche or vanilla yogurt.