Author Notes: Here is a delicious, nutritious and refreshing soup for hot summer weather, which can be made in many fruit and berries variations and served with ice cream or any topping you like.
Serves 6 to 8
- • 12 ounces fresh blueberries, washed and stems removed
- • 12 ounces fresh raspberries
- • 2 cups 100% grape juice (not from concentrate) + 1/2 cup Manischewitz Concord Grape Kosher wine
- • 1/2 cup organic sugar
- • 1/2 of a tablespoon fresh ginger finely grated on a microplane
- • Juice of 1 lemon
- • 1/2 cup freshly squeezed orange juice
- • 2 cups fresh fruit and berries (apricots, pineapple, strawberries, and plums) chopped + about 10-12 whole blueberries and raspberries for garnish
- • Fresh mint or basil, julienned
- • 1/2 cup coconut cream + 1/2 cup whole-milk Greek yogurt +1 tablespoon superfine sugar or honey + 1 teaspoon orange zest, for serving
- Whisk the coconut cream, yogurt and sugar or honey in a mixing bowl until well combined; stir in the orange zest, cover and refrigerate.
- In a blender combine raspberries, blueberries, ginger and sugar, process until almost smooth.
- Add grape, orange, lemon juices and the wine; process for about 2 more minutes, then strain through a fine-mesh sift , pressing on the solids with a wooden spoon to a large bowl or pitcher and refrigerate until very cold.
- To serve, ladle into bowls, garnish with the chopped fruit and a few whole berries. Top with the coconut cream -yogurt mixture and sprinkle with mint or basil. Add some more lemon juice right before serving to brighten the flavor.
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Raspberries