Chilled Apricot-Pear Soup
Submitted by Theseus
A silky no-cook chilled soup blending canned apricots and pears with yogurt, cinnamon, nutmeg, and cloves. Light, refreshing, and ready in minutes. The perfect summer starter.
YIELD
8 servingsPREP
20 minCOOK
0 minREADY
2 hrsNo stove, no heat, no sweat. This chilled fruit soup is pure blender magic.
Canned apricots and pears get pureed with yogurt, skim milk, and a warm trio of cinnamon, nutmeg, and cloves into a velvety smooth soup that tastes like autumn spices crashed a summer pool party.
Two hours in the fridge lets everything meld and chill down to that perfect cold-soup temperature.
Garnish each bowl with fresh apricot slices and a sprig of mint for a starter that looks like it came from a restaurant brunch menu.
Kitchen Tips
- Use the juice from the canned fruit as your liquid base. It has concentrated fruit flavor that water or extra milk can’t replicate.
- Blend for a full minute and scrape down the sides. You want this silky smooth with no chunks hiding at the bottom.
- Taste before chilling and adjust the spices. Cold temperatures mute flavors, so if it tastes well-seasoned at room temperature, it’ll taste just right when cold.
Ingredients
Directions
Drain the canned fruit, reserving one cup of the juice.
Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides.
Cover and chill for two hours.
To serve, ladle soup into individual bowls.
If desired, garnish with fresh apricot slices and mint sprigs.
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