Joanne Weir Follow @ChefJoanneWeir

Fruit Salad Soup

Fruit Salad Soup

Serves 6-8


1/4 pound pitted Bing cherries
¼ pound pitted Rainer cherries
1/2 pound blueberries
½ pound seedless watermelon, 1/2-inch dice
1 cup blackberries
1 cup raspberries
½ pound strawberries, hulled and halved or quartered depending upon the size
3 Persian or 1 English cucumber, peeled, seeded and 1/2-inch dice
2 teaspoons fresh oregano leaves
½ teaspoon lemon thyme (optional)
6 ounces sheep, goat and/or cow’s milk feta
1 bottle ice-cold fruity rose or rose sparkling wine
Flake salt


In a bowl, gently toss the cherries, blueberries, watermelon, blackberries, raspberries, strawberries cucumbers, oregano and optional lemon thyme. Spoon the mixture into 6 wide flat soup bowls. Crumble the feta onto the top of the fruit.

Bring the bowls to the table and pour the wine or sparkling wine around the fruit. Sprinkle with flake salt.