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Chilled Strawberry-Rhubarb Soup
Chilled Strawberry-Rhubarb Soup
5 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups ½-inch pieces rhubarb, fresh or frozen
- 3 cups water
- 1½ cups sliced strawberries
- ¼ cup sugar
- ⅛ teaspoon salt
- ⅓ cup chopped fresh basil or mint, plus more for garnish
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- 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.
- Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in ⅓ cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
- Make Ahead Tip: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.
- Serving size: about 1¼ cups
- Per serving: 92 calories; 0 g fat(0 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 24 mcg folate; 0 mg cholesterol; 17 g sugars; 13 g added sugars; 307 IU vitamin A; 43 mg vitamin C; 119 mg calcium; 1 mg iron; 86 mg sodium; 427 mg potassium
- Nutrition Bonus: Vitamin C (72% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1 fruit, ½ other carbohydrate
Reviews 5
August 24, 2015
By: EatingWell User
My friends absolutely loved it. They gave it top rating and every one of them wanted to get a copy of the recipe.
April 24, 2012
By: fruitbowlk
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
July 05, 2011
By: romancandle07
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
June 17, 2011
By: erinmurphy17
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!!
June 12, 2011
By: jolson21
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.
