Strawberry Peach Soup

Nathalie Dupree prepares a simple summer soup with fresh fruits. (Chris Hanclosky/Staff)

Serves 6-8

I first saw this in Rebecca Lang’s “Quick Fix Southern,” which is a favorite cookbook of mine. It's just a whir away with a blender, food processor or immersion blender. You can combine fruits, such as strawberries and peaches or watermelon, add some white grape juice or limeade or wine and go from there. The secret is to be sure to taste the fruit as well as the fruit mixture before you add the liquid; if it is sweet, add limeade as Rebecca does; if it needs a touch of sweetener add honey both in it or on top before you serve it. If it needs pizzazz, add lemon juice and mint. — Nathalie Dupree


2 to 3 cups strawberries, greens removed

3 cups sliced peaches or 4 cups diced watermelon 

1 to 2 cups limeade or white grape juice

Honey to taste

Lemon to taste

Mint to taste


Purée strawberries and peaches or watermelon together in blender, food processor or with immersion blender. Taste. Add limeade or white grape juice as needed to get a good consistency. Add lemon juice and or honey as needed. Serve, adding mint if desired, or drizzling honey if it needs sweetening up. Serve chilled.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through