Chilled Cream Of Mixed Berry Soup With Yogurt

One of the refreshing summer fruit soups is this chilled version which is popular in Northern Europe especially the Nordic countries. The addition of yogurt cuts the sharpness of the various berries. Blackcurrants can be optional because they are especially sharp but they do lend a particular acidity and flavour to this soup.

Ingredients

• 130g/1 cup sliced fresh strawberries
• 65g/½ cup fresh blackberries
• 65g/½ cup fresh raspberries
• 30g/¼ cup fresh blackcurrants
• 130g/1 cup unsweetened apple juice
• 65g/½ cup water
• 30g/¼ cup sugar
• 2 tablespoons lemon juice
• Dash ground nutmeg
• 200g/1½ cups raspberry yogurt or 3 tbsp double cream

Preparation:

1. Rinse the berries except the blackcurrants to remove any dirt and other detritus using a sieve. 
2. In a heavy-bottomed saucepan, mix all the berries, lemon juice, apple juice, water, sugar,  and nutmeg.
3. Cook, uncovered, over low heat for 20 minutes or until berries are softened.
4. Strain through a coarse sieve, reserving all the juice.
5. Press berry mixture through a fine meshed sieve and discard any seeds. Add pulp to reserved juice; cover and refrigerate until chilled.
6. Place berry mixture in a food processor or blender; add yogurt or cream. Cover and process until smooth. Pour into bowls.