Since our average temperature is a balmy 74°F / 23°C, we like to eat this soup cold.

2 oranges
4 grapefruits
1 lemon
1/4 cup sugar
1/2 cup water
1 cup sweet white wine
1 oz. Grand Marnier liqueur
6 tablespoons butter at room temperature
8 loquats

Peel the oranges and grapefruits well, removing all the pith, as well as the outside skin. Divide into segments.

Take the zest of half an orange and half a lemon and cut into julienne strips. Blanch the strips for a few minutes in boiling water. Drain and caramelise them by cooking them for about 10 minutes in the sugar dissolved in 1/2 cup of water.

In a saucepan, combine the wine, Grand Marnier and lemon juice. Bring to a boil and reduce by one half. Add the caramelised strips and, with a whisk, beat in the butter one tablespoon at a time.

Arrange the fruit segments in alternate layers in serving bowls. Cover with the sauce. Chill in the refrigerator until cold. Just before serving, garnish with slices of peeled, seeded loquats.