Cold Yogurt Fruit Soup
The mixture of soy milk and citrus juice results in that curdled texture and tangy flavor we look for in yogurt and buttermilk.
No Cooking whatsoever!
Summer and hot kitchens, yikes, so no cooking is the best!
Best of all, it is pareve (dairy-free)
This means it’s a surefire hit in dairy-free meals! (It goes without saying that if you would like to make this soup dairy, just use plain yogurt. In this case, no citrus juice).
Likewise, if you cannot use soy products, simply use plain coconut yogurt
Just look in my book Levana Cooks Dairy-Free and see all the wonderful stuff I whip up with non-dairy products the natural way!
This Yogurt fruit soup is wonderfully refreshing, and so pretty, a summer soup winner. No cooking! For optimal results, fold in the reserved diced fruit just before serving. The flavor match (honeydew, kiwi, mint, green apples, green grapes) is unbeatable. The honeydew is amazingly delicious in summer, and this is a terrific way to showcase it in all its glory.
We want to leave this Yogurt fruit soup pale green
So no extraneous additions like red or yellow fruit please. When you are in the mood for red fruit, simply make my wonderful Cold Berry Soup
- 4 cups soy milk (Dairy: 4 cups plain yogurt, and no lemon juice)
- 1/2 cup lemon juice
- 4 kiwis
- 2 cups green grapes
- 2 wedges honeydew
- 2 granny smith apples
- 1/2 cup maple syrup
- 1 tablespoon grated lemon zest
- 1/4 cup mint leaves, packed
Mix the soy milk with the lime. Mixture will curdle. Set aside while you prepare the rest of the soup. Dice half of the fruit small and set aside.
In a blender or fruit processor, in batches if necessary, puree the remaining half of the fruit, the reserved soy milk mixture, the maple syrup, zest and mint. Transfer the creamed mixture to a bowl. Fold in the diced fruit.
Chill. Serve topped with a mint sprig.