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With the warmer weather approaching, your is probably filled with some of the most delicious summer fruits. Berries and tropical delights are starting to fill the supermarket produce sections, so you should get on board with some of the freshest and tastiest recipes! Here are some ways to cook with summer fruits that will surprise and satisfy your friends and family. Good luck keeping enough for leftovers, because these recipes are irresistible!
Peachy Pureed Soup
2016-04-27 14:22:50
Yields 4
Ingredients
- Peaches (peeled and sliced) 3 c
- Seedless cucumber (peeled and diced) ¼ c
- Yellow bell pepper (finely chopped) ¼ c
- Dried apricots (diced) ¼ c
- Honey 2 T
- Goat cheese (crumbled) 3 T
- Balsamic vinegar ¼ c
- Extra-virgin olive oil ¼ c plus 2 T
- Salt to taste
- Garlic 1 clove
- French bread (diced) 2 c
- Basil for garnish 1 handful
- Black pepper to taste
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Instructions
- Place the dried apricots, bell pepper, cucumber, and peaches in a large mixing bowl. In a separate bowl, combine the honey, olive oil, balsamic vinegar, salt and goat cheese; stir thoroughly.
- Pour the liquid mixture onto the fruit mixture. Toss in the garlic. Cover with a lid and refrigerate overnight.
- When you take out the chilled mixture, remove the garlic. Pour the mixture into a food processor or blender and puree until smooth. Add water if you want it thinner. Add more salt and vinegar to taste.
- Chill the soup for at least one hour.
- Serve with the crunchy French bread croutons and sprinkle on some black pepper. Garnish with goat cheese and basil.
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Blueberry Pie Ice Cream
2016-04-27 14:24:12
Yields 8
Ingredients
- Graham crackers (crushed) 1 ¼ c
- Light brown sugar ⅓ c
- Unsalted butter (softened) ⅓ c
- Ice cream (slightly softened) 3 pints
- Balsamic vinegar 1 c
- Blueberries 2 pints
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Instructions
- Preheat your oven to 350 F. Combine the graham crackers, butter, and brown sugar in a large bowl to form the crust. Place the mixture into a baking dish, pressing down to create a base.
- Bake the pie crust for 10 minutes; remove and let cool.
- Line another baking dish with saran wrap. Spread 1 pint of ice cream on top and freeze for 10 minutes. Repeat this process for the second and third pints, on separate pieces of saran wrap.
- Boil the balsamic vinegar in a saucepan until it is reduce to ⅓. Add the blueberries and simmer for about 10 minutes to form a jam consistency. Pour the blueberry mixture into a bowl and freeze until chilled.
- Place one ice cream layer on the pie crust, followed by some of the blueberry mixture. Repeat with the middle layer and place the top layer on top. Place in freezer for 30 minutes before serving.
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