Exotic Mint Soup
Recipe courtesy Jacques Torres, Dessert Circus at Home (William Morrow and Co., 1999)

Ingredients:

3 1/2 cups cold water 3/4 cup plus 1 tablespoon sugar Juice of 2 limes, strained Juice of 1 orange, strained Grated zest of 2 limes Grated zest of 1 orange 1/2 vanilla bean Handful of fresh, cleaned mint leaves 1 ripe papaya, peeled, seeded 1 ripe kiwifruit, peeled 1 ripe pineapple, peeled, cored 1 ripe mango, peeled, pitted 1 ripe banana, peeled Caramel grids, optional

Instructions:

To make a soup base, combine water, sugar, fruit juices and zests in medium-sized, nonreactive, heavy-bottomed saucepan. Place over medium-high heat. Use a sharp knife to slice vanilla bean in half again, this time lengthwise. Separate seeds from skin by scraping knife blade along the inside of the bean. Add seeds and skin to mixture, and bring to a boil. Remove saucepan from heat and add mint. Cover with lid or plastic wrap, and let mixture stand 5 minutes. Don’t allow it to stand longer, or the flavor will be bitter. Place a small bowl in a larger one filled with ice. Strain the soup into the small bowl. Cool, stirring occasionally. Cover bowl with plastic wrap and refrigerate until cold (2 to 3 hours). To finish soup, cut fruit into 1/2-inch (1 cm) cubes. Toss together in bowl. Pour the soup base into 6 to 8 bowls or wine glasses. Divide fruit among bowls. Top with grids if desired.

Serves 6-8

Nutrition information: 162 calories; .5 fat g; 3% calories from fat; 40 g carbohydrates; 2.6 g dietary fiber

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