Caribbean Fruit Soup

Name: Caribbean Fruit Soup
Prep time: 35 min
Total time: 35 min
Yield: 12 servings (2 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes, Comfort Food Vegetarian Recipes, Mexican Recipes, Mexican Soups, Mexican Vegetarian Recipes
Ingredients: 1 cup each chopped peeled fresh peaches, nectarines, papaya and mango; 1 cup chopped fresh pineapple; 1 cup diced cantaloupe; 1 cup chopped seeded peeled cucumber; 1 cup chopped sweet red pepper; 1/4 cup thinly sliced green onions; 2 cups frozen non-alcoholic pina colada mix, thawed; 1 cup passion fruit or mango nectar; 1/4 cup minced fresh cilantro; 2 tablespoons plus 2 teaspoons lime juice, divided; 1 tablespoon sugar; 1 tablespoon Caribbean jerk seasoning; 1 teaspoon salt; 1 teaspoon grated fresh gingerroot; 1 teaspoon minced seeded jalapeno pepper; 2 medium bananas, sliced; 1 cup sweetened shredded coconut

This fruit soup is a delicious, refreshing way to begin a summer meal. Jerk seasoning gives each spoonful a little kick.—Cheryl Perry, Hertford, North Carolina

Ingredients

1 cup each chopped peeled fresh peaches, nectarines, papaya and mango
1 cup chopped fresh pineapple
1 cup diced cantaloupe
1 cup chopped seeded peeled cucumber
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
2 cups frozen non-alcoholic pina colada mix, thawed
1 cup passion fruit or mango nectar
1/4 cup minced fresh cilantro
2 tablespoons plus 2 teaspoons lime juice, divided
1 tablespoon sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon salt
1 teaspoon grated fresh gingerroot
1 teaspoon minced seeded jalapeno pepper
2 medium bananas, sliced
1 cup sweetened shredded coconut

Directions

In a large bowl, combine the peaches, nectarines, papaya, mango, pineapple, cantaloupe, cucumber, red pepper and onions. In a blender or food processor, place half the fruit mixture; cover and process until smooth.
Transfer to a large bowl; stir in the remaining fruit mixture, pina colada mix, nectar, cilantro, 2 tablespoons lime juice, sugar, jerk seasoning, salt, ginger and jalapeno. Cover and refrigerate for 3 hours or until chilled.
Toss bananas with remaining lime juice. Garnish soup with bananas and coconut.