Don't let the title mislead you—this ‘soup’ is actually a cool, refreshing dessert. Made with some of our favourite magic berries and stone fruits, it contains surprisingly few kilojoules and no fat.
Patsy Jamieson, Diane Temple
¼ cup fresh orange juice
1 tablespoon lemon juice
3 tablespoons caster sugar
2 medium nectarines, pitted and cut into small pieces
3 medium plums, pitted and cut into small pieces
1 punnet (125 g) fresh blueberries
1 punnet (150 g) fresh blackberries or 1 punnet (250 g) strawberries, halved if large
2 ice cubes, crushed (see ‘tips’)
½ cup vanilla low-fat yogurt
fresh mint sprigs for garnish
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Directions Preparation:20min › Ready in:20min
Combine orange juice, lemon juice and sugar in a large bowl. Stir to dissolve sugar. Gently stir in nectarines, plums, blueberries and blackberries (strawberries). Transfer ¾ cup of the fruit and juices to a blender. Add the crushed ice to the blender and blend until smooth. Pour puree into the bowl containing the remaining fruit. Stir gently to combine. Taste for sweetness and add either a little more sugar or lemon juice to balance the flavours.
To serve, ladle the ‘soup’ into dessert bowls and garnish each serving with a dollop of yogurt and a mint sprig.
This ‘soup’ is best served chilled. The addition of ice cubes cools down the fruit puree base quickly, so you can serve it immediately. But if you have time, cover and refrigerate the ‘soup’ for at least 1 hour before serving. * To crush ice cubes, place them in a resealable plastic bag, seal and smash with a rolling pin or saucepan.