Cold Strawberry Soup

Ingredients:
10 c. water
1 c. white sugar
3 c. sliced strawberries
1 c. pitted cherries
1 c. raspberries
2 Tbsp. Lime Olive Oil
1/4 c. Watermelon White Balsamic
1/3 c. cornstarch
1/4 c. water

In a large pot, add water and all fruit. Bring to boil, the reduce heat and simmer 10 minutes.

In a jar, add olive oil, balsamic, cornstarch and water. Shake until well incorporated. While stirring, add to fruit mixture and ensure mixture comes back up to a simmer. Cook another 10 minutes while stirring occasionally. Mixture will thicken and reduce somewhat, and should coat back of a spoon slightly. Or cook/reduce to desired consistency - mixture will thicken as it cools.

Cool soup to room temperature, then refrigerate overnight. Serve with fresh chopped strawberries and mint. Also add a drizzle of cream, creme fraiche, or yogurt if desired.

Notes: Adapted from Mennonite Cold Fruit Soup (or Moos). Can use any summer fruit - especially popular with apricots or plums. Change up the oil and vinegar to enhance different flavours!