RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2505
View Recipe |
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Recipe Name: |
Cool Mixed Berry Soup |
Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-06-25
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Course: |
Soup |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.14
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Cold berry soups are often made with orange juice, but I prefer cranberry for color and tartness. Naturally sweetened cranberry juice tends to be less toothache-sweet than the high-fructose corn syrup variety. Choose red fruit for a brilliant rosy color, or add blueberries if you like it more purply. This is the soup version of a smoothie, so it's not terribly filling. But it really hits the spot when it's beastly hot outside. Plus, you don't have to turn on the stove even once.
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Ingredients: 1 Cup strawberries 1 Cup juice, cranberry naturally sweetened
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Directions:
In a blender set at high speed, whiz the berries and juice together until you achieve a smooth puree. If you're using frozen berries the puree will be rather slushy. You'll need to stop and scrape down the sides of the blender periodically with a rubber spatula.
Strain the puree to remove any berry seeds or fibers. Place the puree back in the blender and add the yogurt, lemon and honey to taste. Serve with a dollop of sour cream or creme fraiche (or if you really feel like living large, put some sour cream, yogurt or creme fraiche in a squeeze bottle and do what those prep cooks in fancy restaurants do: Make some spirals or dots of cream and then drag a toothpick through them for spectacular effects). |
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Nutrition per Serving: |
Calories: |
113 |
Total Carbs: |
22.6 |
Net Carbs: |
20.6 |
Cholesterol: |
1.2 |
Fat: |
1.1 |
Protein: |
3.83 |
Fiber: |
2.08 |
Sodium: |
49.78 |
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