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 agave or syrup to your liking.

Cover and chill for an hour or two before serving.

Nutrition information
Per serving:  Calories: 215;  Total fat: 2g;  Protein: 4g;  Fiber: 3g;  Carbs: 47g;  Sodium: 23 mg


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