The Ultimate Summer Fruit Soup

Blueberries, diced pineapple, orange wedges, and honeydew melon chunks combine with lemon and pineapple juices to make a pureed, chilled soup that's ultra refreshing on a sultry summer day.

• Preparation Time: 25 mins
• Cooking Time: 3 mins
• Total Time: 28 mins
• Calories: 248 Calories

Ingredients

• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 cup diced fresh pineapple
• 1 (16 ounce) can pineapple juice
• 1 honeydew melon - peeled, seeded and cubed
• 3 oranges - peeled, segmented, and chopped
• 4 sprigs fresh mint leaves for garnish
• 0.25 cup white sugar
• 1.5 cups fresh blueberries
• 0.25 cup vanilla low-fat yogurt

Recipe Instructions

Step 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.

Step 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.