Soup Swap - Summer Fruit Soup

Another cold soup . . . and a fruity one too . . . I've tried so many new things today and this soup, served with Isn't She Loafly? chocolate loaf, was a fabulous finish to our taste-testing lunch. Thanks Cailyn!!!!

4 cups fresh, frozen or canned fruit (strawberries, raspberries, cherries, sliced apricots, peaches, pears)

1 cup fruit juice (orange, apple or cranberry)

1/3 cup granulated sugar

1/4 cup cornstarch or quick-cooking tapioca

1/2 tsp cinnamon

1/4 tsp salt

2 cups water

1/4 cup dry white wine

In food processor or blender, combine fruit, juice, sugar, cornstarch, cinnamon and salt. Process for about 2 minutes until pureed.

Pour into saucepan. Stir in water. Bring to a boil. Cook, stirring for about 2 minutes or until thickened. Stir in wine. Cook for 1 minute longer.

For extra smooth soup, strain through a sieve. Serve hot or cold. Garnish with dollop of plain yogurt, cream, or sour cream.

Isn't She Loafly?

2-1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

3/4 tsp salt

1-1/2 cups sugar

3/4 cup fat-free egg substitute or 3 whole eggs

1/2 cup unsweetened applesauce

1/3 cup vegetable oil

2 tsp vanilla

2 cups packed grated zucchini

1/2 cups mini chocolate chips

Preat oven to 350 degrees. Spray two 8 x 4 inch loaf pans with non-stick spray. Set aside.

In a large bowl combine, flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium bowl whisk together sugar, eggs, applesauce, vegetable oil and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips.

Spread batter evenly in prepared pans. Bake for 50 minutes or until a toothpick inserted in centre of loaf comes out clean. Cool for 5 minutes in pans. Remove from pans and let cool on a wire rack before serving.

Makes 2 loaves, 10 servings each.