Fruit soups are an incredibly versatile dish: they are a fresh addition to any lunch or dinner, but they also make a meal on their own – and you can use literally any fruit as an ingredient.

Though some foreigners might find the concept of cold soups strange, we Hungarians love it a lot and have hundreds of varieties for this refreshing dish – the next recipes collected by Dívány will come in really handy in these hot summer days.

Beetroot soup with red wine
  • 500 g beetroot (in small cubes)
  • 10 cl red wine
  • 1 Greek yogurt
  • 1 turnip
  • 70 cl water
  • A few drops of lemon juice
  • 10 cl cream
  • Cloves, ginger, salt, pepper or brown sugar as desired

Cook the beetroot cubes and turnip in the mix of wine and water, and add the necessary seasoning. When lukewarm, add the yogurt and cream with some lemon juice. Some mint or mozzarella will make the perfect topping for this soup.

beetroot yogurt soup
Photo: Pixabay
Mediterranean yogurt soup
  • 2 yogurts (at least 40 cl)
  • 150 cl cold broth
  • 3 bell peppers
  • 2 tbsp olive oil
  • 70 g green olives
  • 10 cl cream
  • 70 g Feta cheese
  • 3 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • Salt and pink pepper

Mix the yogurt with the cream and broth. Add the olives and season with salt, pink pepper, and lemon juice. Grill the bell peppers and season them with salt, pink pepper, and white wine vinegar. Cut the pepper into strips and grind the Feta cheese, then add them as a topping to your soup. You can also use some dill or cucumber.

mediterranean yogurt soup
Photo: Pixabay
Cantaloupe with turmeric and honey
  • Half a lime (for the juice and peel)
  • 2 tbsp sugar
  • Half a cantaloupe (in cubes)
  • Some water
  • 2 tbsp honey
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 vanilla yogurt

Use a blender to mix the ingredients. Add water until your soup is creamy. If you want to make it more filling, serve with whipped cream, some slices of toasted braided brioche (kalács), or some strips of bacon.

cantaloupe fruit soup
Photo: Pixabay
Red fruits with rum and mint
  • 2 cups of red fruit mix (e.g. sour cherry, raspberry, currant)
  • 70 cl water
  • 2 tbsp rum
  • 15 cl cream
  • 10 cl raspberry syrup
  • 1 tbsp sour cream (tejföl)
  • 4 tbsp sugar
  • 1 teaspoon salt
  • Some lemon juice
  • Fresh mint or rosemary

Add all ingredients in a pot and bring the mix to a boil. When cold, add the sour cream and cream. Add some fresh mint or rosemary as a topping.

raspberry currant fruit soup
Photo: Pixabay
Strawberry soup with ginger and pomegranate
  • 400 g strawberry in small cubes
  • 3 tbsp strawberry syrup
  • 1 vanilla yogurt
  • 2 tbsp powdered sugar
  • Half a lemon (for the juice and peel)
  • 1 teaspoon salt
  • Some ground ginger
  • 1 small glass of beetroot juice (optional)

Use a blender to mix the ingredients. Add water until your soup is creamy. Serve when cold with some pomegranate seeds on top. If you want to make it more filling, you can prepare some balls made of rice or cottage cheese (túró).

Read alsoCheck out this tasty reminder of the most famous Hungarian desserts


  1. Both Beetroot and Turnips are root vegetables, not fruits. Thus beetroot soup as described above is a vegetable soup, not a fruit soup.

  2. The concept of cold soups is not strange to foreigners. Gazpacho, Vichysoisse and chilled Avacado soup to name but a few are frequently to be found on menus in the Western world.

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