On a hot summer day, a fruit soup, ice cold, tart and tangy, can be tremendously refreshing.
Spices such as nutmeg, cinnamon and cloves, or lemon peel or, occasionally, bay leaf or celery, may be used to heighten the flavor of fruit soups. Both red and white wines, preferably dry, may be used.
Fruit soups may be used either as a first course or as a dessert. When used at the beginning of a meal, the tart smoothness of sour cream admirably complements the soups. For dessert, a spoon of whipped cream, slightly sweetened and dusted with cinnamon or nutmeg, is preferable.