Would you like to save this recipe?
Enter your email below, and we'll send it to your inbox. Plus get great recipes from us every week! Unsubscribe anytime.
Cold fruit soup is one of the easiest ways to turn summer fruit into something that feels a little special. I was inspired to create this recipe while planning our seasonal menu content because I loved the idea of offering a fresh summer appetizer that feels different from the usual fare.
This colorful blend of watermelon, peaches, strawberries, orange juice, and fresh lime is smooth, fruity, and sweet without being overly sweet. The lime adds brightness without making it tart. Frozen peaches and strawberries give the soup body without cream, yogurt, or another thickener, while fresh watermelon keeps it light and refreshing.
The consistency works equally well in a chilled bowl or a small glass. Preston preferred drinking it, but we both thought it looked appealing served either way. Like my strawberry basil agua fresca, it can be sipped as a refreshing drink or served with a spoon and diced fruit as an elegant starter.
Serve it for breakfast or brunch, at showers and summer parties, or as a refreshing afternoon treat. For a more drinkable consistency, simply blend in a little additional orange juice.
Reasons You’ll Love This Recipe
Ingredients at a Glance
- Watermelon. Fresh seedless watermelon provides the light, refreshing base of the soup.
- Frozen Peaches. Frozen sliced peaches add sweetness and body. You can substitute frozen sliced nectarines in the same amount. Fresh peaches or nectarines can also be used, but the soup will be thinner and should be chilled thoroughly before serving.
- Frozen Strawberries. Frozen strawberries add color, sweetness, and berry flavor. You can substitute frozen raspberries in the same amount, although they will make the soup tangier and seedier. If using raspberries, you may need more honey, and straining the soup is recommended. Fresh strawberries can also be used, but they will produce a thinner soup.
- Orange Juice. Orange juice helps the fruit blend smoothly and complements the peaches and strawberries. Freshly squeezed or pulp-free bottled orange juice will both work. You can add additional orange juice if you prefer a thinner consistency.
- Fresh Lime Juice. Lime juice brightens the fruit without making the soup tart. Begin with 2 teaspoons and add more gradually, using no more than 1 tablespoon total. Fresh lemon juice is not recommended because it would change the intended flavor and may make the soup more tart.
- Lime Zest. Lime zest adds concentrated citrus flavor. Start with ½ teaspoon and add more only after tasting, using no more than 1 teaspoon total. Fresh zest provides the best flavor. I do not recommend dried lime zest.
- Honey. We used the full tablespoon each time we prepared the recipe, but the amount needed will depend on the ripeness of the fruit and your preferred level of sweetness. Taste the soup before adding it. Agave nectar can be substituted in the same amount, or you can omit the sweetener if the fruit is already sweet enough.
- Kosher Salt. A small pinch enhances the fruit’s natural flavor without making the soup taste salty. Fine sea salt can be substituted; begin with a very small pinch.
- Fresh Fruit and Mint. Finely diced peaches, strawberries, watermelon, and fresh mint add color and texture. Use any combination of the fruits already in the soup or omit the garnish entirely.
How to Make It (Photo Tutorial)
Tips for Success
- Begin with less lime. We initially used 1 tablespoon lime juice and 1 teaspoon zest but found that those amounts overpowered the other fruit. Start with 2 teaspoons juice and ½ teaspoon zest, then add more gradually if desired.
- Do not exceed the lime limits. Use no more than 1 tablespoon lime juice and 1 teaspoon zest total. Adding more may overwhelm the watermelon, peach, and strawberry flavors.
- Taste before adding honey. We preferred the soup with the full tablespoon, but ripe fruit may provide enough sweetness for some palates. Add the honey gradually after blending.
- Partially thaw the frozen fruit. Slightly softened peaches and strawberries are easier to blend but still give the soup its cold, smooth consistency.
- Skip the strainer unless you need it. We compared the soup both ways and did not find straining necessary.
- Adjust the consistency gradually. If the soup is thicker than you prefer, blend in additional orange juice 1 tablespoon at a time.
- Chill it thoroughly. The soup is most refreshing when served properly chilled.
- Garnish just before serving. Fresh fruit and mint look their best when added at the last minute.
Make Ahead
Prepare the soup up to one day before serving and keep it covered in the refrigerator.
The flavor and consistency remained stable throughout our storage test, so it is a dependable make-ahead option for brunches, showers, and summer entertaining.
Wait to add the diced fruit and mint until just before serving. Stir the soup well after refrigeration, then taste it in case you would like to make a final adjustment.
Ways to Serve It
- Breakfast or Brunch. For breakfast or brunch, pour the soup into chilled glasses and serve it alongside strawberry pancakes or quiche Florentine.
- Showers and Garden Parties. For a bridal shower, baby shower, or garden party, serve small portions in glasses garnished with finely diced fruit and a mint leaf.
- Summer Dinner Starter. As a summer starter, ladle it into chilled bowls before serving grilled lemon chicken thighs and Parmesan grilled zucchini or as part of our Lemon Lover’s Summer Dinner Menu.
- Afternoon Refreshment. For an afternoon refreshment, serve it in a glass with a straw or spoon, depending on your preferred consistency.
- Summer Appetizer Spread. Include it in a warm-weather appetizer spread with strawberry bruschetta and other light bites.
Storage
Store cold fruit soup in a covered container in the refrigerator for up to 4 days.
We did not notice any meaningful change in its flavor or consistency during that time. Some separation may occur naturally, so stir it well before serving.
Keep any diced fruit and mint garnishes in separate containers and add them just before serving.
Related Recipes
Looking for more summer inspiration? Try another refreshing favorite, discover a new way to use seasonal fruit, or explore a complete warm-weather meal.
More Refreshing Summer Recipes
More Ways to Enjoy Summer Fruit
Complete the Meal
Plan Your Next Summer Meal
Tried this recipe? I’d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.
Cold Fruit Soup Recipe
Ingredients
Soup
- 2 cups frozen sliced peaches partially thawed (Note 1)
- 2 cups frozen strawberries partially thawed (Note 1)
- 2 cups seedless watermelon cubed
- ¼ cup orange juice (Note 2)
- 2 teaspoons fresh lime juice plus more to taste, up to 1 tablespoon total (Note 3)
- ½ teaspoon fresh lime zest plus more to taste, up to 1 teaspoon total (Note 3)
- Pinch kosher salt
- 1 tablespoon honey optional (Note 4)
Optional Garnishes
- finely diced fresh peaches as desired
- finely diced fresh strawberries as desired
- tiny watermelon cubes as desired
- fresh mint leaves as desired
Instructions
- Let the 2 cups frozen peaches and 2 cups frozen strawberries stand at room temperature for 10–15 minutes, or until slightly softened but still cold.Add the 2 cups seedless watermelon, peaches, strawberries, ¼ cup orange juice, 2 teaspoons fresh lime juice, ½ teaspoon fresh lime zest, and Pinch kosher salt to a blender.
- Blend until completely smooth.Taste the soup. If it needs additional sweetness, add the 1 tablespoon honey 1 teaspoon at a time, blending briefly after each addition. For a more lime flavor, gradually add more lime juice or zest, blending and tasting after each addition. Do not exceed 1 tablespoon lime juice or 1 teaspoon lime zest total.For an ultra-smooth consistency, pour the soup through a fine-mesh strainer, pressing it through with a silicone spatula as needed.Transfer the soup to a covered container and refrigerate for at least 2 hours, or until thoroughly chilled.
- Stir well before serving. Ladle the soup into chilled bowls or pour it into small glasses.Garnish with diced fresh fruit and mint just before serving.
Notes
- Partially thawing the peaches and strawberries makes them easier to blend while keeping the soup naturally cold and slightly thick. They should be softened slightly but still cold.
- If the finished soup is thicker than you prefer, blend in additional orange juice, 1 tablespoon at a time, until it reaches your desired consistency.
- Begin with 2 teaspoons lime juice and ½ teaspoon lime zest. After blending, gradually add more to taste, up to 1 tablespoon lime juice and 1 teaspoon lime zest total. Adding more than these amounts can overpower the fruit. The lime flavor will mellow somewhat as the soup rests in the refrigerator.
- Honey is optional. Blend and taste the fruit mixture before adding it because the amount needed will depend on the natural sweetness of the fruit.
