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Parve
Easy
12 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
This is such a popular menu item in the business my husband and I run that we decided to share it with you! You’re welcome. It’s nice to have an addition to your Yom Tov meal that is so simple to make and so good for you, too. (It yields a lot, so feel free to freeze some for the summer.)
3 cups fresh or frozen cherries, pitted
3 and 1/2 cups fresh or frozen blueberries
10 cups fresh or frozen strawberries
6 cups fresh or frozen chunked mango
1 and 1/2 cups no-sugar-added peach juice
1 and 1/2 cups no-sugar-added mango juice (not nectar)
Greek vanilla yogurt, for garnishing (optional)
Place all fruit and juice into a large pot and cook until fruit is soft, approximately 30–40 minutes.
Using an immersion blender, puree soup until thoroughly blended. If you like a bit of a chunkier texture, you can puree it less, but then it won’t be a smoothie.
If desired, you can swirl in a dollop of Greek vanilla yogurt.
Photography by Moishe Wulliger Food Styling by Renee Muller
How Would You
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Freeze? Hi does this freeze well? Thx
yes
This is exactly what I was looking for to serve as a yom tov appetizer. How do i prepare ahead of time to serve on Yom Tov? If ifreeze it, will it still be good thawed?
Thank you,
Shana Tova!!
Anne
Yes, the recipe says you can freeze the soup!
This sounds great. I can make ahead and freeze? Thaw and serve? How do you serve?
Can it also be served as a first course smoothie in a tall glass with a straw