Florida Soup Bowl Recipe

The Hale Groves Team


3 cans (16 ounces each) pears, drained
6 cups Florida orange juice
¾ cup plain yogurt
1 ½ teaspoons ground cardamom
2 Florida grapefruit


Puree pears in blender until smooth.  Pour puree into a bowl.  Stir in orange juice, yogurt and cardamom.  Chill.  Cut grapefruit in half.  Remove sections.  Scoop out and discard remaining membrane.  Set shells aside.  Add grapefruit sections to chilled soup.  Serve soup in hollowed-out grapefruit shells, if desired.

YIELD:  12 (1 cup) servings.

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