Skip to Content

Summer Fruit Soup


  • 3 cups nonfat vanilla yogurt
  • 1 small ripe cantaloupe, cubed and chilled (about 3 cups
  • 3 apricots, pitted, chopped and chilled
  • 1 Tbs. honey or maple syrup
  • 1 tsp. vanilla extract
  • 2 cups cubed watermelon, chilled
  • 2 peaches or nectarines, pitted, sliced and chilled
  • 1/2 pint blueberries, chilled
  • 1/2 pint blackberries or raspberries, chilled
  • grated nutmeg, for garnish


Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and purée until smooth. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.

Vegetarian Times