Israeli Cold Fruit Soup

Israeli Cold Fruit Soup Recipe - A Refreshing & Delicious Meal

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Israeli Cold Fruit Soup is a refreshing and unique dish that is perfect for hot summer days. This soup is a combination of various fruits, sugar, spices, and a hint of liqueur, creating a sweet and tangy flavor profile that is sure to please your taste buds.

History

Israeli Cold Fruit Soup has its roots in Jewish cuisine, where fruit soups are commonly served as a refreshing and light dish during the summer months. This particular recipe combines traditional Israeli fruits such as cherries, peaches, plums, and apples with a touch of Sabra liqueur, a popular Israeli orange-based liqueur with a hint of chocolate.

Ingredients

1 cup sour red cherries, pitted and halved
1 cup peaches, peeled and sliced
1 cup pitted plums, chopped
1 cup green apple, grated
1 cup sugar
6 cups water
1 tsp fresh lemon juice
1 cinnamon stick (2 inches)
4 whole cloves
0.25 tsp salt (optional)
1.5 tbsp cornstarch
3 tbsp water
1 cup half-and-half
3 tbsp Sabra liqueur
sour cream
sweet cherries

How to prepare

You can use canned water-pack sour cherries, but they won't be as good.
You will need an Israeli orange-based liqueur with a hint of chocolate. You can find it at liquor stores or Middle Eastern markets.
In a pot, combine the fruits, sugar, water, lemon juice, spices, and salt. Cook for 20 minutes or until the fruits are tender.
Remove the cinnamon stick and cloves, then pass the fruit mixture through a sieve or food mill. If using a blender, be careful not to blend for too long as it will become watery. Use short chopping motions instead.
Mix together cornstarch and water, then stir it into the puree. Reheat and cook, stirring, until slightly thickened.
Allow the mixture to cool, then add half-and-half and Sabra liqueur.
Chill the mixture thoroughly. Adjust the taste with more Sabra liqueur and/or lemon juice.
Serve the compote in chilled glasses, and top each serving with a dollop of sour cream and a cherry.

Variations

Try using different combinations of fruits such as berries, mango, or pineapple for a unique flavor profile.
Substitute the Sabra liqueur with orange juice or another citrus-based liqueur for a different twist.
Add a sprinkle of cinnamon or nutmeg on top of each serving for an extra layer of flavor.

Cooking Tips & Tricks

Use fresh, ripe fruits for the best flavor and texture in this soup.

- Be careful not to over-blend the fruit mixture, as it can become watery. Use short chopping motions if using a blender.

- Adjust the sweetness and tanginess of the soup by adding more Sabra liqueur or lemon juice to taste.

- Chill the soup thoroughly before serving to enhance the refreshing quality of the dish.

Serving Suggestions

Israeli Cold Fruit Soup can be served as a light and refreshing dessert on its own, or paired with a scoop of vanilla ice cream for a more indulgent treat.

Cooking Techniques

Be sure to cook the fruit mixture until the fruits are tender to ensure a smooth and flavorful soup.

- Thicken the soup with cornstarch for a slightly thicker consistency that coats the back of a spoon.

Ingredient Substitutions

If you can't find Sabra liqueur, you can substitute with another orange-based liqueur or orange juice with a splash of chocolate liqueur.

- Feel free to use any combination of fresh or canned fruits in this recipe, depending on what is available to you.

Make Ahead Tips

Israeli Cold Fruit Soup can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to stir well before serving to recombine any separated liquids.

Presentation Ideas

Serve Israeli Cold Fruit Soup in chilled glasses or bowls, and top each serving with a dollop of sour cream and a sweet cherry for a beautiful presentation.

Pairing Recommendations

This soup pairs well with light and fresh dishes such as grilled fish, salads, or sandwiches for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Israeli Cold Fruit Soup in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of Israeli Cold Fruit Soup contains approximately 150 calories, making it a light and refreshing option for a summer dessert.

Carbohydrates

Each serving of Israeli Cold Fruit Soup contains approximately 30 grams of carbohydrates, mainly from the fruits and sugar used in the recipe.

Fats

Israeli Cold Fruit Soup is a low-fat dish, with minimal fat content coming from the half-and-half used in the recipe.

Proteins

This soup is a protein-free dish, as it primarily consists of fruits, sugar, and liquids.

Vitamins and minerals

Israeli Cold Fruit Soup is rich in vitamins and minerals from the various fruits used in the recipe, including vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe may contain allergens such as dairy (from the half-and-half) and alcohol (from the Sabra liqueur). Please check for any specific allergens before serving.

Summary

Israeli Cold Fruit Soup is a low-fat, low-protein, and carbohydrate-rich dish that is packed with vitamins and minerals from the fresh fruits used in the recipe.

Summary

Israeli Cold Fruit Soup is a delightful and refreshing dish that is perfect for summer entertaining. With a combination of sweet and tangy fruits, a hint of liqueur, and a creamy finish, this soup is sure to be a hit at your next gathering. Enjoy this unique and flavorful dessert with friends and family for a taste of Israeli cuisine.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was during one of my trips to Israel, a country that holds a special place in my heart. I had decided to explore the local markets in search of unique ingredients and recipes to bring back home with me.

I stumbled upon a small, bustling market in Tel Aviv, where vendors were selling an array of colorful fruits and spices. The vibrant displays drew me in, and I found myself wandering through the stalls, taking in the sights and smells of this bustling market.

As I made my way through the market, I came across a vendor selling a variety of fresh fruits. The sweet scent of ripe peaches and berries filled the air, and I couldn't resist stopping to sample some of the juicy fruits on display.

It was then that I noticed a small, handwritten sign advertising Israeli Cold Fruit Soup. Intrigued, I asked the vendor about the soup, and she explained that it was a traditional Israeli dish made with a variety of fresh fruits, yogurt, and a hint of mint.

She offered me a taste of the soup, and with the first spoonful, I was hooked. The combination of sweet, tangy fruits and creamy yogurt was like nothing I had ever tasted before. I knew I had to learn how to make this delicious dish for myself.

I asked the vendor if she would be willing to share her recipe with me, and she graciously agreed. She walked me through the process of selecting the ripest fruits, blending them together with yogurt and a touch of honey, and garnishing the soup with fresh mint leaves.

I scribbled down the recipe in my notebook, making notes of the vendor's tips and tricks for creating the perfect Israeli Cold Fruit Soup. I thanked her profusely for her generosity and promised to bring the flavors of Israel back with me to my own kitchen.

Back at home, I wasted no time in gathering the ingredients I needed to recreate the Israeli Cold Fruit Soup. I carefully selected the ripest peaches, plums, and berries I could find, and made sure to pick up a container of creamy yogurt and a bunch of fresh mint.

I followed the recipe to the letter, blending the fruits together until they formed a smooth, creamy base. I added a dollop of yogurt for richness and a drizzle of honey for sweetness, then chilled the soup in the refrigerator until it was ice-cold and ready to serve.

When I took my first spoonful of the soup, I was transported back to that bustling market in Tel Aviv. The flavors were just as vibrant and delicious as I remembered, and I knew that this recipe would become a staple in my kitchen for years to come.

I shared the Israeli Cold Fruit Soup with my family and friends, all of whom were amazed by the unique combination of flavors and textures. They marveled at how such simple ingredients could come together to create such a delicious and refreshing dish.

Over the years, I have continued to make the Israeli Cold Fruit Soup for special occasions and gatherings, each time bringing a little taste of Israel to my loved ones. It has become a beloved recipe in my collection, one that never fails to impress and delight those who try it.

As I sit here now, thinking back on that fateful day in the Tel Aviv market, I am filled with gratitude for the kind vendor who shared her recipe with me. The Israeli Cold Fruit Soup has become more than just a dish - it is a symbol of my love for cooking, my passion for exploring new flavors, and my deep connection to the beautiful country of Israel.

And so, with every spoonful of this delicious soup, I am reminded of the joy and inspiration that travel and food can bring into our lives. It is a reminder to always be open to new experiences, to seek out the flavors and traditions of different cultures, and to never stop learning and growing in the kitchen and beyond.