Citrus-Fruit Soup with Dates and Mint

• 4 tangerines
• 1 grapefruit
• 4 blood or other oranges
• 1 cup orange juice
• 2 to 4 tablespoons sugar
• 6 dried dates or figs, roughly chopped
• 1 pint lemon or tangerine sorbet
• 6 tablespoons orange-blossom water
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 6 mint leaves, cut in chiffonade
• 1/4 cup shelled and peeled pistachio nuts, roughly chopped
• 1/4 cup toasted almonds, roughly chopped

1. Cut off the tops and bottoms of the tangerines, grapefruit, and oranges with a sharp knife.
2. Slice off the peel and the white pith, and cut in between the white membranes to extract individual segments.
3. Put in a large bowl with the orange juice and enough sugar to make it slightly sweet.
4. Add the dates or figs, cover with plastic wrap, and refrigerate.
5. You can do this a day in advance.
6. Just before serving, ladle some of the citrus juice into a glass dessert bowl or individual snifters.
7. Add a small scoop of the sorbet, some of the citrus slices, and a few pieces of fig or date.
8. Splash some orange-blossom water and olive oil on top.
9. Then sprinkle with cumin and mint leaves, and scatter a few pistachios and almonds on top.

tangerines, grapefruit, oranges, orange juice, sugar, dates, lemon, orangeblossom water, extravirgin olive oil, ground cumin, mint, pistachio nuts, almonds

Taken from www.epicurious.com/recipes/food/views/citrus-fruit-soup-with-dates-and-mint-374091 (may not work)