My kid’s a freak. This probably isn’t news to you, since I write about his food weirdness all the time, but last night’s dinner request was a doozy. At the end of a 90-something-degree day, which we spent sweating at the kiddie amusement park inside Central Park, my darling boy wanted soup for dinner.
Soup.
Granted, I’m flattered that he loves my chicken soup so much he wants to eat it all.the.time. And I make it overnight in the slow cooker, so it’s even conceivable for summer. But still: Really?
Once I stopped wondering what the heck was wrong with this kid, I realized that maybe soup for dinner was possible. Cold soup. Fruity soup, with yogurt for heft and protein, and avocado for creaminess and filling, healthy fat. Shock of shocks, when I suggested this to junior he became visibly excited. Came back into the kitchen several times to check on my progress. And downed a full bowl without a murmur of complaint. Of course, he did want crackers for dunking—and when I balked (doesn’t that just sound gross?), he insisted that you can’t have soup without crackers with such a gosh-my-mom-is-dumb look on his face I burst out laughing.
Stephen got home late, so Harry and I feasted on soup without him. When he did arrive, looking very much like a wrung-out washcloth, I offered him a glass of soup. He accepted gratefully, took a taste, shrugged, and said, “Nice smoothie.”
Triple-Berry Fruit Soup
Serves 4
1 pound strawberries, hulled and quartered
1 ripe avocado
1 cup blueberries
1 cup raspberries
1-2 cups apple or orange juice (start with 1, add more if needed)
Juice of 1/2 lemon
1/2 tablespoon honey
1/2 teaspoon grated fresh ginger
small handful fresh mint leaves
1-2 cups plain yogurt
- Put all ingredients except yogurt in bowl of a blender or food processor. Process until smooth—add more juice if it’s too thick. (I received a Ninja Pulse blender/processor to review, which holy cow is that thing quick!) Taste, and add more honey, ginger, or mint until you’re happy.
- Add yogurt, and chill before serving.
MAKE BABY FOOD: If you’re serving the under-one crowd, swap sugar or agave for honey, which is off-limits thanks to botulism concerns. Otherwise, this is perfect for early eaters.
I love cold soup! I made it a lot more frequently when I had an unairconditioned kitchen.
My favorite thing about cold fruit soup is that it totally counts as breakfast.
Oh yeah. I loved having the leftovers for breakfast.
this sounds so perfect for summer!
any idea what the calories count might be?
Sorry, no, Astrobeck. The avocado & yogurt are the only ingredients with substantial calories, so it’s bound to be pretty light. You can easily skip the avo & use nonfat yogurt, but it won’t be as filling without a little fat.
If u add some almond meal, and pine nuts, it will really b a balanced meal.