The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup. Source: EatingWell Magazine, July/August 1993

Marie Piraino


Ingredient Checklist


Instructions Checklist
  • Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.

  • Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.

Nutrition Facts

71 calories; 0.7 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 465 mg sodium. 352 mg potassium; 14.6 g carbohydrates; 3.5 g fiber; 10 g sugar; 2.9 g protein; 142 IU vitamin a iu; 11 mg vitamin c; 91 mcg folate; 70 mg calcium; 1 mg iron; 27 mg magnesium;

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Rating: 4 stars
This was so refreshing on a very hot day. Served with a veggie wrap and my husband had one with meat. Yes he liked it. We did think it should be a little thicker so next time I'm using a little fatfree sour cream in it. Read More