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Chilled Strawberry-Rhubarb Soup

  • 25 m
  • 45 m
EatingWell Test Kitchen
“Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.”


    • 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


  • 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 ⅓ cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
  • To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.
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