Cold Yogurt Soup is a celebration of green fruit and tangy flavors.
This 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.
We want to leave this cold yogurt soup pale green
So no extraneous additions like red or yellow fruit please!
Dairy-Free? No problem!
This soup will be perfect vegan as well, in fact I serve it that way quite often on Shabbos with meat meals. Just use coconut yogurt, and add a little lemon juice!
- 4 cups whole milk plain yogurt (or 4 cups coconut yogurt plus 1/4 cup lemon juice)
- 2 pouches Levana Nourishments Vanilla Bean
- 2 kiwis
- 1 cup green grapes
- 1 large wedge honeydew, cut in large chunks
- 2 granny smith apples
- 1/2 cup maple syrup
- 1/4 cup mint leaves, packed (reserve a few leaves for garnish)
- Cold water as needed
In a blender or fruit processor, in batches if necessary, puree the remaining half of the fruit, maple syrup and mint, adding a little cold water as needed to obtain a light-creamy texture.
Transfer the creamed mixture to a bowl. Chill. Serve topped with a mint sprig. Makes