Fresh Fruit Minestrone Soup served with a Quenelle of Homemade Frozen Yogurt
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 tablespoon fresh basil, chiffonade
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.
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.