Florida Soup Bowl

2012-10-28

INGREDIENTS

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

PREPARATION

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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