Strawberry Gazpacho

Combine the hulled and halved strawberries, diced mango, and diced kiwis in a large bowl.

Pour the white grape juice and lime juice over the fruit mixture, then add the sugar. Stir gently to combine and allow the fruits to begin releasing their juices.

Transfer half of the fruit mixture to a blender along with ¼ cup of the vanilla yogurt. Blend until smooth, then pour into a separate bowl.

Blend the remaining fruit mixture with the other ¼ cup of vanilla yogurt until smooth, then add it to the blended portion in the bowl.

Stir the gazpacho well to ensure even color and consistency throughout. Taste and adjust sweetness with additional sugar if needed.

Divide the strawberry gazpacho among four serving bowls and refrigerate until ready to serve, at least 15 minutes.