Fresh Fruit Minestrone Soup served with a Quenelle of Homemade Frozen Yogurt

Fresh Fruit Minestrone Soup served with a Quenelle of Homemade Frozen Yogurt

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Marinade

2 vanilla beans, split

1 2/3 cup water

1 3/4 cups sugar

1 1/4 cups orange juice

1 lemon, peeled and sectioned

1 banana

1 tablespoon fresh basil, chiffonade

The fruit

Use what ever is in season, peel and slice into bite size pieces.

lemon for sprinkling on cut fruit

1 tablespoon Fresh basil, chiffonade

In picture I used, melon, peaches, strawberries,blueberries, and nectarines.

Frozen Yogurt

1 3/4 cups plain yogurt

1/2 cup sugar

1/3 cup heavy cream

1/2 tsp vanilla

For the marinade, place water, sugar and vanilla beans in a saucepan and bring to boil. Remove from heat, remove vanilla pods and add orange juice and lemon segments. Blend all ingredients plus the banana and basil in a blender and blend until well combined, thick and smooth. Pour over prepared fruit, toss and refrigerate for at least 2 hours.

For the frozen yogurt, add all the ingredient to a small bowl and whisk until well combined. Add to a ice cream maker and freeze according to directions.

Ladle fruit Minestrone to a soup bowl and place a quenelle (egg shaped scoop)of frozen yogurt on top . Garnish with fresh basil.

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