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Cold Passion Fruit Soup in a bowl with mint leaves

Cold Passion Fruit Soup Recipe

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Featuring: Passion Fruit Puree

I found this recipe on David Lebovitz site called living the sweet life in Paris. I made a few changes but for the most part, it is the same. I wasn’t sure about this when I read the recipe. After trying it, I’m a fan! Let me know what you think.

Cold Passion Fruit Soup in a bowl with mint leaves

Cold Passion Fruit Soup Recipe

Yields: 4 servings
Prep time: 20 mins
Cook time: 1 hour


Ingredients for the soup base
  • 1 3/4 cups water
  • 1/2 cup sugar
  • 1 small cinnamon stick
  • 1 star anise
  • 4 whole cloves
  • 4 black peppercorns
  • 1/4 vanilla bean, split lengthwise
  • 1 Zest of 1 orange
  • 1 piece lemongrass, 2 inches long, sliced (use the white part from the root end)
  • 2 thin slices fresh ginger
  • 2 teaspoons dark rum
  • 1/4 Cup Passion Fruit Puree
Remaining Ingredients
  • 6 kumquats, sliced and seeded
  • 2 kiwi, peeled and diced
  • 1 basket raspberries
  • 2 blood oranges, peeled and sectioned
  • 1 mango, peeled and diced
  • 1/4 pineapple, diced
  • 1 banana
  • 1 Sugar, if necessary
  • 1 Fresh mint to garnish


  1. To make the soup base, bring the water and sugar to a boil. Coarsely crush the cinnamon, star anise, cloves, and black peppercorns in a mortar, or put them in a plastic bag and crush them with a rolling pin or a hammer. Add the spices to the water then add the vanilla bean, orange zest, lemongrass, and ginger. Cover the pan, and steep for 1 hour.
  2. Strain the soup base and discard the flavorings. Add the rum and passion fruit puree; chill thoroughly.
  3. Toss all the prepared fruits together in a bowl. Taste for sweetness, and add a sprinkling of sugar if they’re too tart.
  4. Divide the fruits into four wide soup bowls and ladle the chilled soup base over them.
  5. Tear some mint leaves into tiny pieces and scatter them over the soup. Place a scoop of a favorite tropical fruit sherbet in the center.

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