This is adapted from a recipe I clipped from the Philadelphia Jewish Exponent many years ago. It’s a great recipe for this time of year, when it’s still hot enough outside to enjoy a cold fruit soup and when plums are plentiful in the markets. You can use any kind of plums, but prune plums (also called Stanley or damson plums) are available now and they’re generally cheaper and easier to pit and quarter. Cutting up the plums is the hardest part of the recipe.
The soup will keep for a week or so in an airtight container in the refrigerator.
Ingredients:
2 lb. plums, pitted and quartered
3 Tbs. brown sugar
1 tsp. ground cinnamon
Grated zest of half an orange (about 1 tsp.)
Grated zest of half a lemon (about 1 tsp.)
2 cups orange juice
2 Tbs. lemon juice
1 cup almonds, toasted and coarsely chopped
1-2 cups water
Fresh mint leaves to garnish (optional)
Directions:
In a medium saucepan, combine the plums, brown sugar, cinnamon, orange and lemon zests and just enough water to cover.
Simmer, partly covered, until the plums break down, about 20 minutes. Cool slightly.
In a blender or food processor (or using an immersion blender), puree the plum mixture with the orange juice, lemon juice, half the almonds. If the soup seems too thick, add a cup or two of water.
Chill for at least 2 hours. Before serving, sprinkle with the remaining almonds and garnish with fresh mint leaves if desired.
Serves 4 to 6
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