The Ultimate Summer Fruit Soup

Austin Geraldson

"This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

48 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I was looking for a fruit salad/soup that my Dad could eat as he has Diverticulitis and came upon this recipe; luckily he can have blueberries as opposed to any other berry. The mixture of fruit...

Six servings? This made more like 12! That was a surprise; thank goodness the soup is do tasty! I am allergic to honeydew melon, so I took a risk and replaced it with 1/4 of a watermelon. It ...

Other stories that may interest you