Cool Raspberry Soup Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5
Description
This vibrant and refreshing cold raspberry soup is the perfect way to beat the summer heat. The tangy twist of cranberry-raspberry juice adds a delightful zing that pairs beautifully with the natural sweetness of ripe raspberries. With just a handful of ingredients, this chilled soup is a quick and simple way to bring the taste of summer to your table. Whether served as a light appetizer or a refreshing starter, this delightful soup is sure to impress guests at your next warm-weather gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen raspberries | 2 cups |
| Water | 1 1/4 cups |
| White wine | 1/4 cup |
| Cranberry-raspberry juice | 1 cup |
| Sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Whole cloves | 3 |
| Lemon juice | 1 tablespoon |
| Plain yogurt (for garnish) | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 252.4 kcal |
| Fat Content | 0.7 g |
| Saturated Fat Content | 0.3 g |
| Cholesterol Content | 1.8 mg |
| Sodium Content | 29.4 mg |
| Carbohydrate Content | 59.3 g |
| Fiber Content | 5.3 g |
| Sugar Content | 53.5 g |
| Protein Content | 2.8 g |
Instructions
-
Puree the raspberries:
Start by placing the frozen raspberries, water, and white wine into a blender. Blend on high speed until smooth and well combined. This will form the base of your soup. -
Heat the mixture:
Pour the raspberry mixture into a large saucepan. Add the cranberry-raspberry juice, sugar, cinnamon, and whole cloves to the saucepan. Stir everything together to combine the ingredients. -
Bring to a boil:
Heat the mixture over medium heat, stirring occasionally. Bring it just to the boil, ensuring that the sugar dissolves completely and the spices infuse the liquid. Once it reaches a boil, reduce the heat and remove from the stovetop. -
Strain the soup:
Carefully strain the soup into a large bowl to remove the whole cloves and any raspberry seeds. This will leave you with a smooth, silky texture that’s perfect for a cold soup. -
Cool and season:
Allow the soup to cool to room temperature. Once cooled, whisk in the lemon juice for a burst of acidity, and stir in the yogurt to give the soup a creamy, tangy finish. -
Chill and serve:
Place the soup in the refrigerator and let it chill for several hours before serving. This ensures that the flavors meld together and the soup is nice and cold, making it even more refreshing. -
Garnish and enjoy:
Just before serving, you can garnish the soup with a dollop of plain yogurt or a few fresh raspberry pieces for an extra touch of elegance. Serve in bowls or chilled glasses for a beautiful presentation.
Tips and Variations
- Sweetness: If you prefer a sweeter soup, feel free to adjust the amount of sugar to your taste. You can also try using a natural sweetener like honey or agave nectar.
- Spice Variations: If you enjoy a bit of warmth, add a pinch of ground ginger or a dash of vanilla extract to complement the cinnamon and cloves.
- Serving Suggestions: Serve this cool raspberry soup as a refreshing starter to a summer meal or as part of a light brunch. Pair it with a crisp white wine for a sophisticated touch.
- Texture: If you prefer a thicker texture, you can blend in some Greek yogurt or a small amount of chilled coconut cream.
Why You’ll Love This Recipe
This Cool Raspberry Soup is not only delicious but also incredibly simple to make. With just a handful of ingredients and a few easy steps, you can prepare a gorgeous, vibrant soup thatโs perfect for those hot summer days when you crave something light and refreshing. The combination of tart cranberry-raspberry juice, sweet raspberries, and warm spices creates a perfect balance of flavors that will have you coming back for more.
Enjoy this chilled, fruity delight that captures the essence of summer in every spoonful!
