Yogurt Green Fruit Soup

Yogurt Green Fruit Soup

Yogurt Green Fruit Soup



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In this Cold Yogurt green fruit soup, the mixture of soy milk and citrus juice results in that curdled texture and tangy flavour we look for in yogurt and buttermilk, and best of all, it is pareve, which 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).

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 flavour match of – honeydew, kiwi, mint, green apples, green grapes – is unbeatable.


  • 4 cups soy milk

  • 1/2 cup lime juice…

  • …or for dairy – 4 cups plain yogurt and no lime juice

  • 4 kiwis

  • 2 cups green grapes

  • 2 wedges honeydew

  • 2 Granny Smith apples

  • 1/2 cup maple syrup

  • 1 tablespoon grated lime 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.


  • Variation:

    Minted Avocado Cucumber Soup

    Substitute 1 cup packed mint leaves for the dill.
    Proceed just as above.

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