Do you find yourself craving something refreshing in the summer heat? Nothing like this fresh fruit soup to cool you down! Pink does make perfect.
Today, the happy Hungarians are checking in from the magical garden of the Gugán family back in their hometown. The Sun is high up and the garden is filled with wonderful fruits to make life even sweeter. Overripe or funny-looking? It’s all good. This thirst quenching super soup will host them all!
- 2 medium sized apples, peeled & chopped
- 5 medium sized peaches, peeled & chopped
- 1 cup of redcurrant (250g)
- 3 bananas
- 1l water
- 1 cup of soy yogurt (or any plant-based yogurt)
- 2 teaspoons of cornstarch
- 5 tablespoons of (cane) sugar
- 1 package of vanilla sugar
- Chop the apples and transfer them to a pot with the sugar and ½ l of water. Cook on medium heat for ten minutes, stirring occasionally.
- Meanwhile, prepare the rest of the fruits. Peel the bananas, slice them up thinly and cut the peaches into small pieces.*
- Next step is to add the redcurrant to the soup and cook for another 3 minutes. Then, add the peaches, bananas and the remaining water. Bring to boil and cook for 5 more minutes.**
- In a small bowl whisk together the cornstarch, vanilla sugar and yogurt. Mix it into the soup stirring constantly for another 5 minutes or until it thickens.
- Chill for at least one hour to overnight before serving. Plate nicely and garnish with lemon slices, lavender or mint leaves.
* Other fruits work too, feel free to freestyle the recipe based on locally accessible goodies or kitchen leftovers. We had some overripe bananas so we added them for a creamier consistency. It rocks!
** The riper the fruits, the less time is needed to cook them. Should your bananas or any other fruits be overripe, cook them for max 2-3 minutes before adding the yogurt mix.
P.S. Mucho love to Melinda for sharing this gem with us!