There's nothing more refreshing on a hot summer day at the Monastery than a bowl of delectable, chilled Summer Fruit Soup. This is a recipe from the Moosewood Cookbook that we adapted by increasing the ratio of yogurt to orange juice in order to cut back on the sugar. The fresh summer fruit can vary from batch to batch. The outcome is always delicious.
GasshÅ, Amy
Summer Fruit Soup
- 2 2/3 cup orange juice (thin)
- 7 1/3 cups fat-free yogurt
- 2 Tbs. fresh lemon juice
- 2 Tbs. honey
- 4 cups berries (blackberries or other berries) frozen or fresh
- 4 cups summer fruit (peaches, nectarines, cantaloupe, and/or strawberries)
- 2 pinches cinnamon
- 2 pinches nutmeg
Whisk together orange juice and yogurt.
Add remaining ingredients and chill until served.
Serves 8.