Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 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




Ingredient Checklist


Instructions Checklist
  • 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 1/3 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.

Nutrition Facts

about 1 1/4 cups
95 calories; protein 1.6g; carbohydrates 23.1g; dietary fiber 3.5g; sugars 17g; fat 0.5g; saturated fat 0.1g; vitamin a iu 318.7IU; vitamin c 47mg; folate 25.9mcg; calcium 126.9mg; iron 0.6mg; magnesium 26.9mg; potassium 460mg; sodium 83.8mg; added sugar 12.6g.

1 fruit, 1/2 other carbohydrate