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JULY 4TH FOOD: Chilled Raspberry Soup With Blueberry Garnish

This refreshing, chilled raspberry soup can be garnished with blueberries for a red, white and blue dessert. You can do the reverse as well: blueberry soup with a raspberry garnish. Make it in five minutes in a blender or food processor.

The recipe is courtesy of EatWisconsinCheese.com, a great source of recipes with all kinds of dairy products produced in our second largest dairy* state.

*The top 5 dairy producers, by total milk production, are California, Wisconsin, Idaho, New York and Pennsylvania.

CHILLED RASPBERRY YOGURT SOUP
Makes 4 six-ounce servings.

Ingredients

  • 2 cups fresh or frozen unsweetened raspberries
  • 1 cup vanilla yogurt
  • 1 cup milk
  • Juice and zest of 1 lemon (about 2 tablespoons
    juice and 1-1/2 teaspoons zest)
  • 1 to 2 tablespoons light brown sugar, packed, to taste
  •  

    A delicious summer soup. Have it for
    dessert. Photo courtesy EatWisconsinCheese.com.

     
    Preparation

    1. PLACE all ingredients in blender and blend until smooth.

    2. GARNISH with additional yogurt, blueberries and/or raspberries, if desired.

    3. SERVE immediately, or cover and refrigerate for up to 4 days.

     
    MORE FRUIT SOUP RECIPES

  • Chilled Papaya & Watermelon Soup
  • Melon Gazpacho
  • Fizzy Fruit Soup
  • Diet Fruit Soup
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