Chilled Strawberry-Rhubarb Soup (Printer-Friendly Version) | Eating Well
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Chilled Strawberry-Rhubarb Soup

http://www.eatingwell.com/recipes/strawberry_rhubarb_soup.html

From EatingWell:  May/June 2011

Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.

4 servings, about 1 1/4 cups each | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren’t in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
  2. Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

Nutrition

Per serving : 92 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 22 g Carbohydrates; 2 g Protein; 3 g Fiber; 86 mg Sodium; 427 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 carbohydrate (other)

Tips & Notes