FRUIT SOUP SMOOTHIE

Yes, I did sneak my husband’s name here into the credits. All the recipes we make for our business are a collaborative effort, and this is such a popular item on our menu 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.)

Yields about 7 quarts

• 3 cups fresh or frozen cherries, pitted
• 3½ cups fresh or frozen blueberries
• 10 cups fresh or frozen strawberries
• 6 cups fresh or frozen chunked mango
• 1½ cups no-sugar-added peach juice
• 1½ 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.

(Originally featured in FamilyTable, Issue 645)