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Garden Chef Recipes

Christopher Tong, owner of and executive chef for My Private Chef, in Chicago, has created a luscious summer fruit soup. Why not cool off on a hot day while enjoying the nutrition fresh fruits offer? Christopher has been creating distinctive contemporary continental and French cuisine for more than 25 years and has been named one of Chicago’s top 100 chefs. He received the 2000 Gold Medal Award from the American Tasting Institute.

Summer Fruit Soup
Makes 8 servings


4 cups water

3 cups chopped strawberries

2 cups chopped pineapple

1 ½ cups chopped mango

1 ½ cups sugar

1 cup blueberries

¼ cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1 tablespoon minced ginger

2 pieces lemon peel

2 pieces orange peel


Sauté the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes
(no oil is necessary).

Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime, and orange peels. Cook for another 2 minutes.

Add water, sugar, and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl.

Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine. Cover and refrigerate until well chilled.