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Bloomsbury Cold Fruit Soup

Total preparation time: 15 mins, plus chilling time
Serves: 6-8


  • 2 cups fruit (peach, cantaloupe, honeydew, mango…any one of these works well…fresh is better, but canned or frozen will work when well drained)
  • ½ cup sugar (sugar to taste depending upon natural sweetness of fruit)
  • 1 (6 oz) individual-sized vanilla bean yogurt
  • 1 tsp vanilla extract if you use plain yogurt (extract flavor based upon fruit: vanilla, cinnamon, rum)
  • ¼ cup heavy cream (add cream to determine consistency desired)
  • 1 tsp cinnamon (optional)


Carefully clean/peel fruit. Place in the blender, add all remaining ingredients. Blend until smooth. Chill for at least 8 hours. Garish with whipping cream, candied/sweet-flavored nuts, fresh mint or whole fruit slices). Serve very cold. The History: Fruit soup is a wonderful, eloquent first course. Katherine always presents a fruit course at Bloomsbury Inn in Camden SC. She and Bruce first encountered a similar soup in her home state of Arkansas.