Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them...
Author: Martha Rose Shulman
In France they might call this a soup a concassée. The strawberries are crushed rather than pureed, so the soup has lots of texture. Strawberries, like other red fruits and berries, are a great source...
Author: Martha Rose Shulman
I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.
Author: Martha Rose Shulman
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Author: Martha Rose Shulman
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet. To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife...
Author: Martha Rose Shulman