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.
—Kukla
Ingredients
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• 12 ounces fresh blueberries, washed and stems removed
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• 12 ounces fresh raspberries
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• 2 cups 100% grape juice (not from concentrate) + 1/2 cup Manischewitz Concord Grape Kosher wine
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• 1/2 cup organic sugar
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• 1/2 of a tablespoon fresh ginger finely grated on a microplane
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• Juice of 1 lemon
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• 1/2 cup freshly squeezed orange juice
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• 2 cups fresh fruit and berries (apricots, pineapple, strawberries, and plums) chopped + about 10-12 whole blueberries and raspberries for garnish
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• Fresh mint or basil, julienned
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• 1/2 cup coconut cream + 1/2 cup whole-milk Greek yogurt +1 tablespoon superfine sugar or honey + 1 teaspoon orange zest, for serving
Directions
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Whisk the coconut cream, yogurt and sugar or honey in a mixing bowl until well combined; stir in the orange zest, cover and refrigerate.
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In a blender combine raspberries, blueberries, ginger and sugar, process until almost smooth.
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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.
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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.
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