This Vegan Vanilla Fruit Cup Soup recipe makes a colorful fruit salad transformed into an appealing dessert soup or a 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.
Vegan Vanilla Fruit Cup Soup
- 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 tsp vanilla extract
- 1/4 tsp ground ginger, or 1/2 teaspoon freshly grated
- 1 1/2 cups white grape juice, or as needed
- 1–2 tbsp 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.
Per serving: Calories: 215; Total fat: 2g; Protein: 4g; Fiber: 3g; Carbs: 47g; Sodium: 23 mg
- Here are more recipes for cold summer soups.