This Pressure Cooker Chilled Fruit Soup is the perfect way to turn your favorite summer fruits into a creamy and delicious snack, dessert, or wholesome breakfast!
I’m loving summer produce right now. It seems like every time I find myself at the grocery store, all I want to buy is peaches and melons and berries and any other beautiful summer fruit I can get my hands on. The fact that it’ll all be gone in just a few short months is getting to me, so I’ve been taking full advantage of seasonal goodies every chance I get!
Making this chilled fresh fruit soup in the pressure cooker is a breeze. I used a combination of cantaloupe, peaches, oranges, and pineapple juice, but you can customize it by using just about any fruit that looks good to you! Fresh strawberries or raspberries would be a fantastic addition and would give the soup a pretty pink color as well.
I started by scooping the flesh out of half of a cantaloupe, then peeling an orange and slicing it in half, followed by halving two peaches and removing the cores. All of that fruit then goes right into your pressure cooker accompanied with a juice of your choice – I chose pineapple!
The fruit cooks at high pressure for 5 minutes followed by a quick release, then gets puréed either with an immersion or stand blender. Next, I recommend straining the fruit to remove some of the pulp and letting it cool to room temperature before whisking in the Greek yogurt, vanilla, and a dash of powdered sugar.
After letting the soup hang out in the fridge for a couple of hours, it thickens beautifully and you can serve with some more Greek yogurt, chia seeds, or any other toppings you would like. Toasted nuts, granola, or chunky fruit would be all be tasty additions.
This recipe is a great way to pack all your favorite summer fruits into one refreshing dessert. Enjoy!
**This post first appeared on Pressure Cooking TodayPrint
- 1/2 cantaloupe, rind removed, cut into large chunks
- 1 large orange, peeled and halved
- 2 peaches, pit removed
- 16 oz pineapple juice
- 8 oz plain Greek yogurt
- 1/2 teaspoon vanilla
- 1 tablespoon powdered sugar
- 1 tablespoon chia seeds
- Add prepared fruit and pineapple juice to pressure cooker.
- Set to high pressure for 5 minutes and quick release when time is up.
- Use an immersion blender or pour into blender and puree until completely smooth.
- Pour through strainer to remove any bulky pulp.
- Cool to room temperature then add Greek yogurt, vanilla, and powdered sugar and whisk to combine.
- Chill in refrigerator and serve cold swirled with extra yogurt and sprinkled with chia seeds.