This soup is basically a colorful fruit salad easily transformed into an appealing dessert soup. Use the lushest fruits of late summer for best results.

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.

• Here are more recipes for cold summer soups. ^[1]