Sweet & Sour Summer Soup

June 30, 2011
0 Ratings
  • Serves 4
Author Notes

The sweet/tart flavors of red ripe tomatoes and apricots are deepened a bit by the addition of fennel and a sweet onion. The soup takes on a beautiful hue which stands out against the fennel fronds and a dollop of sour cream.

I timed it: 8 minutes start to finish, including washing the vegetables. —boulangere

What You'll Need
  • 2 large tomatoes, cored, quartered, coarsely chopped
  • 4 apricots, halved, pits removed, coarsely chopped
  • 1 fennel bulb, trimmed, coarsely chopped
  • 1/2 sweet onion (I used a Vidalia), coarsely chopped
  • Juice of 2 limes
  • 8 ounces carrot juice
  • 2 ounces good olive oil
  • Sea or kosher salt and pepper to taste
  • 4 chilled bowls
  • Sour cream for garnish
  • Chopped fennel fronds for garnish
  1. Place all vegetables and lime juice in the bowl of a food processor. Turn it on, and add the carrot juice through the feed tube. Process until nicely smooth. Add olive oil, then season to taste with salt and pepper. Process one last time.
  2. Divide among chilled bowls. Drop a generous dollop of sour cream. Garnish with chopped fennel fronds. Serve outside, hopefully in the shade of an old, familiar tree.
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6 Reviews

gingerroot July 7, 2011
This looks and sounds lovely.
boulangere July 7, 2011
Thank you so much! Leftovers were just as good the next day.
Sagegreen July 3, 2011
Apricots with tomatoes! Lovely.
boulangere July 4, 2011
Summer plus vacation, just as lovely. Enjoy yours!
TheGirlyGirlCooks July 3, 2011
This is perfect for the hot summer heat!
boulangere July 3, 2011
Leftovers are today's lunch, speaking of heat.