Chilled fruit soup recipe

Does anyone have the chilled soup recipes for Royal Caribbean? The fruit ones such as strawberry, peach or watermelon specifically. :confused:

Yum! There was a thread started in July '07 with many of the chilled soup recipes. Just go to 'Search' and enter 'chilled soup recipes'. I think the thread may be titled 'fruit soup recipes. :)

Does anyone have the chilled soup recipes for Royal Caribbean? The fruit ones such as strawberry, peach or watermelon specifically. :confused:

 

Have fun. Most of these were posted a while ago on here by CC LibertyBell.

Some of us found others.

Strawberry soup.

 

1pint (150G) Fresh Raspberries (gently washed)

1pint (150g) Fresh Strawberries (gently washed and trimmed)

2 cups (500ml) sour cream

1cup (250ml) whole milk

1cup (250ml) Ginger ale

1/4 cup (60g) Granulated Sugar

2 tablespoons triple sec ( Triple Sec is an alcohol... It is a very refined, white curacao and tends to be very sweet.)

2 tablespoons Fresh lemon juice

Fresh Mint leaves (for Garnish)

 

1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine sieve over a nonreative bowl, pushing through as much of the pulp as you can, leaving the seeds behind.

 

2. Whisk the remaining ingredients, except the reserved berries and mint, into a puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved berried and mint leaves.

 

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Chilled Apricot Soup:

 

20 Fresh Medium apricots (around 5 cups diced) (700g)

1 cup (250ml) Club Soda

1 cup (250 ml) Dry White Wine

1/2 cup (70g) Granulated Sugar

Juice of 1 Lemon

1/3 cup (75 ml) Cognac

Whipped Cream and chopped fresh mint for Garnish

 

1. In a medium sauce pan, bring 2 quarts (2L) water to a boil. Working in batches plunge the apricots in the boiling water and leave them in just until the skins are loosened, 10 to 20 seconds. With a slotted spoon, transfer the apricots to a large bowl of cold water to cool. Slip off the skins and cut the apricots in half. Remove the pits and dice the apricots.

 

2. In a large noncreative bowl, combine the apricots, club soda, wine, sugar, lemon juice and cognac. Ladle the mixture in batches into a blender and puree until smooth. Transfer soup to another bowl. Cover and refrigerate. To serve, divide the soup among chilled soup bowls and garnish with whipped cream and fresh mint.

 

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Chilled Washington Apple Soup

 

6 cups (1.5L) water

Juice of 2 lemons

4 tablespoons granulated sugar

1/2 teaspoon ground cinnamon (plus extra for garnish)

18 Golden Delicious Apples, Peeled, cored and roughly diced

4 cups (560g) vanilla ice cream

 

1. In a large nonreactive saucepan, combine all ingredients except the ice cream. Bring the mixture to a boil. Reduce heat and simmer, covered, until apples are soft.

 

2. Transfer the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve into a non reactive bowl. Let cool to room temperature. Cover and refrigerate until cold, about 4 hours. To serve, stir in the ice cream and divide into soup bowls. Sprinkle with Cinnamon and serve immediately.

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Chilled Pineapple Soup

 

2 pounds (905 g) chopped fresh ripe Pineapple

2 cups (280g) sour cream

1 cup (250ml) ginger ale

1 cup (250 ml) whole milk

1 cup (140g) granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons fresh lemon juice

1/4 cup (35g) unsweetened flaked coconut

 

1. In a nonreactive bowl, combine all the ingredients together, except the coconut. Transfer mixture in batches to a food processor and puree until smooth. Pour soup into a clean nonreactive bowl. Cover and refrigerate until cold.

 

2. Meanwhile, toast the coconut: In a dry skillet over high heat, toss or stir the coconut, taking care not to scorch it, until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with coconut.

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Chilled Roasted Peach Soup

 

4 ripe large peaches, peeled, halved and pitted

1 1/2 cups (345g) granulated sugar

2 cups (500ml) peach nectar, plus extra if needed

1 star anise, cracked

1 vanilla bean, split

Juice of 3 oranges

Juice of 2 lemons

1/2 pint (150g) strawberries, gently washed

2 springs fresh mint

 

1. Preheat oven to 400 degrees F/ 200 degrees c. Lightly coat a baking sheet with butter. Place the peach halves; cut side down, on prepared baking sheet. Sprinkle peaches with 1/2 cup (70g) sugar and bake for 15 to 20 minutes, until well roasted.

 

2. Transfer peaches to a food processor, along with any drippings from the baking sheet. Puree until smooth, stopping 2 or 3 times to scrape down the sides. Transfer to a large noncreative bowl and set aside.

 

3. In a small noncreative saucepan, combine peach nectar, remaining sugar and star anise over medium heat. Use the tip of a blunt knife to scrape the vanilla bean seeds into a mixture. Bring to a boil and then remove from heat. Let syrup infuse for about an hour in a warm place. Strain through a fine sieve into a noncreative bowl and add citrus juices.

 

4. Tasting as you go, slowly add the peach syrup to the peach puree until desired flavor is achieved. If the soup is nicely flavored but too thick, thin it with a little plain peach juice. Cover and refrigerate until completely cod.

 

5. To serve ladle the soup into chilled soup plates or cups and garnish with the sliced strawberries and mint sprigs.

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Mangospacho

 

8 cups (1kg) peeled and finely diced mango (about 12 mango)

1 cup (250ml) water

1 cup (250ml) ginger ale

1/2 cup (125 ml) rice wine vinegar

1/2 cup (125 ml) light olive oil

1 tablespoon granulated sugar

salt and freshly ground pepper to taste

2 cucumbers, peeled, seeded and finely diced

1/2 cup (70 g) finely diced red onions

3/4 cup (100g) chopped fresh cilantro

 

1. In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a noncreative bowl. Cover and refrigerate until cold (about 4 hours)

 

2. In another noncreative bow, combine remaining 4 cups (560g) mango, cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate until cold.

 

3. To serve divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro. Serve immediately.

 

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Watermelon Gazpacho

 

1 cup peeled and thinly sliced cucumbers

1/4 teaspoon kosher salt

6 cups (840g) cubed seedless watermelon

1/2 cup (125 ml) cranberry juice cocktail

1 red bell pepper, cored, seeded and finely chopped

1 medium onion, finely chopped

1 stalk celery, finely chopped

1/4 cup (35g) minced fresh Italian parsley

2 to 3 tablespoons fresh lime juice

1 tablespoon sherry vinegar

8 mint leaves for garnish

 

1. In a small bowl, toss the cucumbers with salt and set aside

 

2. In a food processor or blender, combine watermelon and cranberry juice. Pulse briefly until just blended (do not over process or the juice will become frothy and pale). Strain the mixture through a fine sieve over a noncreative bowl, pushing down on the solids to extract as much liquid as you can, leaving the pulp behind.

 

3. Stir in bell pepper, onion, celery, parsley, lime juice and vinegar. Cover and refrigerate for 1 hour to let flavors blend.

 

4. To serve, rinse cucumber and pat dry with paper towel. Divide soup among chilled soup bowls and garnish with cucumbers and mint leaves.

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RCCL Chilled Pear Soup

 

5 cups yogurt

21/2 cups pears ( canned)

21/2 teaspoon lemon juice

2/3 cup pear juice

1 tsp pear William liquor

1 piece pear diced for garnish

mint leave

 

Combine all ingredients and blend in a food processor until smooth consistency. Garnish with diced pear and mint

 

Chill

 

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Chilled Lemon Soup

Serves 10-12

From the Enchantment of the Seas

 

3 cups lemon juice

5 tbsp. sugar

5 cups plain yogurt

5 lemons

4 cups water

1 bunch Cilantro leaves, reserve stems

 

Place a non-reactive pan over medium heat and boil the water with lemon juice, zest, cilantro stems and sugar until thickened. Make sure the sugar is completely dissolved. Strain through a fine strainer. Chill for one hour.

 

In a large bowl, place the yogurt and slowly wisk in the chilled lemon mixture.

 

Once thoroughly mixed, place in the refrigerator. Take the cilantro leaves and finely chop. Serve soup in chilled soup bowls and garnish with chopped cilantro leaves.

AWWW, Alexis.......you beat me to it!

I just found a link I was going to post..........;)

 

BTW, I made the Strawberry Soup, and it was delicious!!!

I just posted this same information within 2 weeks and can't even find that thread. :confused:

I wish they would fix that "search our own name" feature to find our past posts.

These soups are so good. ;)

I know you did....that is the one I was originally looking for...

I found a thread from 2004:eek:

Agreed, I saw these receipes a few weeks ago and could not find them again. Thanks to all who responded. :D