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Summer Fruit Soup


This elegant and delicate spicy soup with yogurt is a more formal way to enjoy summer’s bounty of fruits and serves 8.

Design by: Claire Leger and Nick Rudnicki/ Food by: Michael Silvester/ Photo by: Dennis Evans

Recipe courtesy of Michael Silvester/


  • 2 cups (500 ml) sugar
  • 2 cups (500 ml) water
  • 2 Tbsp (30 ml) maple syrup
  • 1 slice fresh ginger
  • 2 pieces or star anise or 1 tsp (5 ml) cardamom pods
  • 1 cinnamon stick
  • 1 vanilla bean split seed scraped out
  • 1 cup (250 ml) Greek plain yogurt
  • 3 Tbsp (45 ml) toasted almonds or pistachios
Soup – final
  • 2-3 plums sliced and pitted
  • 2 peaches sliced and pitted
  • ½ pint strawberries sliced
  • 3 kiwis peeled and sliced
  • Handful of fresh blueberries
  • Handful of fresh raspberries
  • Fresh mint roughly chopped


For the syrup
  1. Combine all syrup ingredients and simmer on medium heat until sugar dissolves.
  2. Reduce to lowest heat possible and allow infusing for 1 hour.
  3. Strain solids and cool liquid. Best flavour is reached if you can allow time to cool overnight in refrigerator.
Final assembly
  1. Ladle cold or gently warmed soup into each bowl and distribute fruit to your preference to each bowl.
  2. Top with dollop of Greek yogurt and toasted almonds.
  3. Sprinkle fresh mint and serve.
This recipe was featured in the article Style and savour.
East Coast Living