Vanilla Fruit Cup Soup

Vanilla Fruit Cup Soup

This soup is basically a colorful fruit salad transformed into an appealing dessert soup or a lovely first course. Use the lushest fruits of late summer for best results— choose from among blueberries, raspberries, strawberries, cantaloupe, watermelon, grapes and stone fruits. Photos by Rachael Braun.

Serves: 6

  • 2 cups berries, as desired (blueberries,
    raspberries, or chopped strawberries, or a combination)
  • 1/2 medium cantaloupe, cut into 1/2-inch dice
  • 2 cups pitted watermelon, cut into 1/2-inch dice
  • 1 1/2 cups green seedless grapes, left whole if small or halved if large
  • 2 peaches or nectarines, cut into 1/2-inch dice
  • 2 cups vanilla nondairy (coconut or soy) yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly grated
  • 1 1/2 cups white grape juice, or as needed
  • 1 to 2 tablespoons agave nectar or maple syrup, optional

Combine all the ingredients except the last two in a serving container. Add enough white grape juice to achieve a slightly thick consistency. Taste, and if you desire extra sweetness, add honey to your liking.

Cover and chill for an hour or two before serving.



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