'Yogurt' Fruit Soup
Difficulty Level: Easy
Preparation Time: 15 minutes
Preparation Time: 15 minutes
The mixture of soy milk and citrus juice results in that curdled texture and tangy flavor 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). Just look in my book “Levana Cooks Dairy-Free” and see all the wonderful stuff I whip up with non-dairy products the natural way!
This soup is wonderfully refreshing, and so pretty. No cooking! For optimal results, fold in the reserved diced fruit just before serving.
This soup is wonderfully refreshing, and so pretty. No cooking! For optimal results, fold in the reserved diced fruit just before serving.
Ingredients
4 cups soy milk
1/2 cup lime juice
4 kiwis
2 cups green grapes
2 wedges honeydew
2 granny smith apples
1 pound silken tofu
1/2 cup maple syrup
1 tablespoon grated lime zest
1/4 cup mint leaves, packed
Directions
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 tofu, maple syrup, zest and mint. Transfer the creamed mixture to a bowl. Fold in the diced fruit. Chill. Serve topped with a mint sprig.
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