When blueberries and peaches ripen in the summer, this is a favorite of the Reingold family. It's wonderfully refreshing, coming home from synagogue on a hot-weather sabbath. I like to pair fruit soups with a small savory appetizer like Bourekas or Jamaican Beef Patties. The cold and sweet soup contrasts and complements the hot, savory, slightly crunchy appetizer.
I have adapted this recipe from one by Margaret Woolfolk, Cooking with Berries, Clarkson N. Potter, 1979.
Combine water, wine, grape juice, lemon juice, and tapioca. Heat to boiling, stirring constantly. Add peaches or nectarines, cinnamon, and nutmeg. Simmer over low heat until peaches are soft (about 30 minutes). Add blueberries and simmer 10 minutes. Remove from heat. Add honey to taste. Serve very cold.
Although this soup is best when the fruit is fresh from the market, I've made it successfully from home-frozen or store-bought frozen fruit. On a warm fall day it reminds us of summer's bounty.