Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Cantaloupe 3/4 c Lemon juice, fresh
1 qt Strawberries, fresh 1/2 c Sugar
1/2 lb Grapes, green 6 c Water
4 md Apples; firm, cooking, cut 1 1/2 c Orange juice, fresh
;into quarters, peeled, Sour cream; optional
;cored and coarsely chopped

Cut the cantaloupe in half. Remove the seeds and stringy fibers,
scoop out the pulp with a large spoon and chop it coarsely/ Wash the
strawberries and grapes under cold running water, picking out and
discarding any fruits that are badly bruised. Remove and discard the
stems.
Combine the cantaloupe, strawberries, grapes, apples, 1/2 cup of the
lemon juice, the sugar and water in a 4 to 6 quart enameled or
stainless steel saucepan. Bring to a boil over high heat, reduce the
heat to low and simmer uncovered for 15 minutes.
Puree the soup through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl and force the
ingredients through with the back of a spoon, pressing down hard on
the fruits before discarding any remaining pulp.
Stir the remaining 1/4 cup of lemon juice and the orange juice into
the soup and refrigerate for at least 2 hours, or until thoroughly
chilled. Serve in individual soup plates, garnished, if you like with
sour cream.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-08-95 (1627)

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