Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
To make ahead: Cover and refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.
1 fruit, 1/2 other carbohydrate