Please consult the OU's guidelines for checking fruits and vegetables.

Orange Apricot Soup
Orange Apricot Soup Eileen Goltz | Dairy
1 hour, 15 minutes 15 minutes
1 hour
8 to 10 servings

  • 2 (17 oz.) cans apricot halves
  • 1 teaspoon finely shredded orange peel
  • ½ cup orange juice
  • ¼ teaspoon ground cardamom*
  • 1 (8 oz.) carton plain yogurt
  • Thin orange slices

  1. Drain apricots, reserving the syrup.
  2. In blender or food processor combine the reserved syrup and half the apricots. Add orange peel, juice and cardamom*. Cover and blend until the liquid is smooth.
  3. Add the yogurt and blend until just combined. Pour the mixture into a bowl.
  4. Cut up the remaining apricots and stir them into the blended ingredients.
  5. Cover and refrigerate for at least 1 hour. Stir before serving and garnish with thin orange slices if desired.

* Cardamom is VERY expensive. I use it, but if you don’t think you’ll use it for anything else, don’t buy it; just substitute nutmeg.