Cool Summer-Berry Soup

Photo: Becky Luigart-Stayner

Photo: Becky Luigart-Stayner

This Cool Summer-Berry Soup recipe contains raspberries and strawberries and is packed with health benefits. Raspberries are linked to potential health protection against several human diseases. They are among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are also a rich source of vitamin C. Strawberries are an excellent source of vitamin C and flavonoids, which are commonly known for their antioxidant activity.

This one comes from Cooking Light, JUNE 2000, and makes four servings.

Ingredients for Soup:
2 Cups fresh raspberries
2 Cups halved fresh strawberries
1/2 Cup cranberry-raspberry juice drink
¬Ω Cup dry white wine
1/4 Cup sugar
1/8 Teaspoon ground cinnamon
1 (8-ounce) carton strawberry low-fat yogurt

To prepare soup, place first 3 ingredients in a blender, and process until smooth.
Strain the raspberry mixture through a sieve into a medium saucepan.
Stir in wine, 1/4 cup sugar, and cinnamon.
Bring to a boil over medium heat; cook 2 minutes.
Remove from heat.
Place in a large bowl; cover and chill 3 hours.
Stir in yogurt.

Ingredients for Garnish:
1 Cup fresh blueberries
2 Teaspoons sugar
2 Teaspoons cranberry-raspberry juice drink

To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth.
Strain blueberry mixture through a sieve.

Spoon 1 cup of soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

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