Tuesday, August 6, 2013

Yogurt Fruit Soup ala ~DKBB~

I recently had the pleasure of enjoying a wonderful lunch at Sweetwater in Jackson, WY, with one of my dearest friends. We both tried the Cold Pineapple Soup and were blown away! I asked the waitress if the chef shared the recipe; she laughed and said, "No, but if we could get him to sell it we'd make a fortune!" So when I got back home I launched an online search, to no avail. The only thing that came close to what my friend and I thought we tasted in that soup was a Yogurt Fruit Soup recipe. I copied it down and then set to work massaging it into what I thought it should be. I have a feeling this recipe will evolve a lot over time, but this is what I've come up with so far:

Yogurt Fruit Soup ala ~DKBB~

Ingredients:
  • 2 cups Greek or regular vanilla or plain yogurt
  • 2 cups fruit juice (if possible, use 1 cup juice of the fruit you are using, and 1 cup orange juice for best results; use 2 cups orange juice in a pinch)
  • ½ to 1 cup cream
  • ½ Tablespoon lemon juice
  • ½ to 1 Tablespoon honey
  • 2 dashes cinnamon (to taste)
  • 2 dashes nutmeg (to taste)
  • fresh fruit or berries (whatever is in season: apples, bananas, oranges, plums, pineapple, peaches, dates, etc.)

Preparation:
  1. In a bowl, whisk together yogurt, juices, lemon juice, cream, honey, cinnamon and nutmeg. 
  2. If you are using large fruit (like pineapple), cut it into smaller pieces.
  3. On low speed, blend soup mixture and fresh fruit. You do not want to puree the fruit...you want some chunkies left in the soup.
  4. Chill for 2 to 4 (or more) hours.
  5. Add cut (or whole) fruit as garnish on each bowl served (optional)
While this is a delicious cold fruit soup, it also serves as a great breakfast dish!