I liked this......I'm just not sure what to DO with it! Does that make sense? I tried this recipe a couple of different ways and like it best without the berries and melon balls called for in the recipe. That way its more like a slushy than a soup. I tried no topping or topping it with a slightly sweet white wine as Dorie suggests and then I tried topping it with a bit of Sofia Blanc de Blanc and decided that's my favorite. This is flavorful and refreshing but maybe my palate isn't refined enough for this soup. Next time we're invited to our friend's house for an afternoon of sun and swimming I think I'll take this and some cheese straws and see how it works. That might be the perfect serving setting for this cold soup! Don't forget to check out everyone else's efforts.
French Fridays with Dorie
My sentiments exactly! I was also at a loss as to what the heck to do with this soup, but it turned out well in the end. Yours looks lovely by the way.
ReplyDeleteYou put a lot of effort into this one!
ReplyDeleteI agree, also,...drinking out of a glass without the fruit pieces would seem to be best. Your picture is simple & elegant :)
I think this would have made a great fruity drink without the melon balls & strawberries.
ReplyDeleteI agree with you - it was kind of awkward to eat! I like your idea of leaving the fruit pieces out.
ReplyDeleteI made mine last night and we had it this morning as a starter to our breakfast! It was delightful! Yours looks delicious and I bet your friends would love it as an afternoon treat by the pool.
ReplyDeleteI think either for a light dessert served with cookies or an appetizer with cheese or meat served on the side??
ReplyDeleteI also enjoyed the leftovers for breakfast. Maybe a very small portion as a palate cleanser between courses, sort of like a sorbet course.
Or even a light afternoon snack, do I like to eat or what???
Have a nice weekend;-)
Since I pureed the strawberries with the melon, the lime juice and salt reminded me of strawberry margaritas. I love the idea of serving this as an aperitif with a cheesy snack. I read Rosa's post (oneexpat) and she had prosciutto toast. Prosciutto breadsticks would be awesome too.
ReplyDeleteI like the slurpy only idea. It looks so refreshing as a straight up drink!
ReplyDeleteCold soup. Isn't that just the same as a savory slushie. I made one for tasting, but also wasn't sure what to do with it.
ReplyDeletePretty pic.
The Sofia Blanc de Blanc sounds like it would be really nice on top, and thank you for the kind comment on my post.
ReplyDeleteHope your friends like it :)
ReplyDeleteI didn't make it but I would think I would have done it without the solid fruit in it and put it in shot glasses or something as a passed appetizer around the pool I don't have. :) I got the feeling while reading it that this is a great flavor but not one you particularly need a lot of or an entire course of to enjoy so I was thinking small.
ReplyDeleteI really liked this as a dessert drink, but I could eat fruit for breakfast, lunch, and dinner especially during summer. I didn't care for it with the wine either.
ReplyDeleteI think it would be very refreshing, pool-side. Everyone seems to have had different solutions to the problem of this soup. I wonder if it's because we're largely from Canada and the U.S. and it's outside of our food comfort zone? Cold fruit soup - the final frontier!
ReplyDeleteA slushie with wine and cheese sticks sounds wonderful with a bit
ReplyDeleteof white wine added. I did not care for the cold soup idea, but
I'm glad i at least tried the recipe.
Yours look great with just a sprig of mint and no chunks of fruit. All those combinations you tried...you really did your best to like it!
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