The mixture of soy milk and citrus juice results in that curdled texture and tangy flavor we look for in yogurt and buttermilk, and best of all, it is pareve, which means it
- 4 cups soy milk -
- 1/2 cup lime juice -
- 4 kiwis -
- 2 cups green grapes -
- 2 wedges honeydew -
- 2 granny smith apples -
- 1 pound silken tofu -
- 1/2 cup maple syrup -
- 1 tablespoon grated lime zest -
- 1/4 cup mint leaves, packed -
Mix the soy milk with the lime. Mixture will curdle. Set aside while you prepare the rest of the soup.
Dice half of the fruit small and set aside. In a blender or fruit processor, in batches if necessary, puree the remaining half of the fruit, the reserved soy milk mixture, the tofu, maple syrup, zest and mint. Transfer the creamed mixture to a bowl. Fold in the diced fruit. Chill. Serve topped with a mint sprig.