Chilled Blueberry Fruit Soup

A cold fruit soup is a welcome idea on a warm day, cool and a little luxurious, and it leans on nothing you are setting aside. Blueberries and mango blended smooth with citrus, swirled with coconut yogurt. Beautiful in the bowl and genuinely refreshing.

Blueberries bring polyphenols and deep-pigment antioxidants studied for feeding a healthier gut community, mango adds beta-carotene and vitamin C, and the coconut yogurt brings a little good fat and a cool creaminess. The fruit and juice carry natural sugar, so keep this an occasional pleasure and the portions modest.

Blend it smooth, chill it well, and swirl the coconut yogurt in at the end. Serve it cold, in a bowl you like, on a hot afternoon.

Ingredients

• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 1 mango, chopped
• 3 cups blueberries
• 1 cup coconut yogurt

All ingredients are AIP Core compliant. Use a plain coconut yogurt with a clean label and no added gums or seed ingredients; a simple homemade coconut yogurt is ideal.

Method

• Bring the pineapple juice and orange juice to a boil in a saucepan.
• Add the mango and blueberries and boil for 1 more minute.
• Pour the mixture into a blender, add the coconut yogurt, and blend until smooth.
• Chill for about an hour.
• Serve cold. A spoon of coconut whipped cream on top is lovely.

*Adapted from acleanplate.com*

*Lower-sugar note: the sugar here is the blueberries, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*