Chilled Strawberry-Rhubarb Soup

Rating: 3.8 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper. Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Tips

To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.

Nutrition Facts

Serving Size: about 1 1/4 cups
Per Serving:
95 calories; 0.5 g total fat; 0.1 g saturated fat; 84 mg sodium. 460 mg potassium; 23.1 g carbohydrates; 3.5 g fiber; 17 g sugar; 1.6 g protein; 319 IU vitamin a iu; 47 mg vitamin c; 26 mcg folate; 127 mg calcium; 1 mg iron; 27 mg magnesium; 13 g added sugar;
Exchanges:

1 fruit, 1/2 other carbohydrate

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
08/24/2015
My friends absolutely loved it. They gave it top rating and every one of them wanted to get a copy of the recipe. Read More
fruitbowlk
Rating: 2 stars
04/24/2012
Different adventure in chilled soup. This was the first time I have tried rhubarb and I enjoyed it. Pros: easy to make refreshing Cons: na Read More
jolson21@new.rr.com
Rating: 4 stars
10/29/2011
A first-course dessert! I made a batch of this tonight for lunch tomorrow. While I haven't added the fresh basil yet the taste test told me I'm going to like this a lot. Sweet/tart with a good mouth feel. I could see this being a great hit on a hot summer day. A dollop of Greek yogurt or a swirl of cream would be a good addition I think. Since I"ve made three of the four recipes in the magazine spread I'm thinking I have to make the fruit salad next. Read More
Advertisement
erinmurphy17@gmail.com
Rating: 5 stars
10/29/2011
Such a treat!! I've made this twice and can't get enough of it. Instead of water and sugar try using white grape juice and honey to taste. It's delish! Also I just threw the mint strawberries and cooked rhubarb in my food processor - so easy to make this quickly. It's also lovely as a light sauce over lemon sorbet and pizzelles for dessert!! Pros: Vegan healthy delicious quick and easy. Cons: I need to get more rhubarb to make more!! Read More
romancandle07@yahoo.com
Rating: 4 stars
10/29/2011
Refreshing I tried this recipe the other day and it turned out amazing! It was the perfect refreshing soup. I served it with cornbread and when you put them together it's like eating strawberry shortcake only healthier! Depending on your mood this recipe could come off as a bit too sweet but it was perfect for this hot summer night. I recommend adding basil and/or mint maybe a touch of pepper too. Pros: Sweet Cons: Sweet Read More
© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 04/03/2020