By Rebbetzin Rifki Freundlich
A healthful, lovely first course or appetizer
4 lbs. canned peaches with extra light syrup
4 lbs. frozen strawberries- partially defrosted
Optional: 1 lb. frozen mango, partially defrosted
Optional: lemon juice
In a large container, purée canned peaches and whole strawberries. I do not drain the peaches and use the canned syrup as sweetener for the soup. Generally, this means one does not have to add sugar). When there are no people with allergies coming, I add a bag or 2 of mango.
Chill soup and serve in a small bowl, glass or clear plastic tumbler. For a nice touch, skewer blueberries and kiwi slices on a toothpick and rest on inside of bowl or glass.
Soups can also be prepared separately by color (peaches and mango in one container and strawberries in another). When ready to serve, ladle or pour from each container simultaneously into the bowl for a bright and eye-catching look. Serves 20-25
Optional: Add a bit of lemon juice and water to thin the soup and increase volume.
Recipes, kosher, soup, parve