Grandmother’s Cold Fruit Soup

Preparation info
  • Yield:


    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

To my grandmother, tiny, first-of-the-year strawberries were the luxury foods of her adopted country, meant to be savored slowly, open-faced on fresh corn-rye bread thickly spread with sweet butter and sprinkled with sugar. Not for her those seasonless behemoths whose hard white hearts you need an apple corer to remove.

Later on, as June warmed and local strawberries grew more plentiful and cheaper at her fruit market, Grandma would serve them with thick sour cream or heavy sweet cr