Blueberry Raspberry Chilled Soup
This soup brings back memories of when my children were young. When they were little, we spent a part of each week of summer at local farms picking the fruit of the season. We spent countless hours picking blueberries and raspberries, as those were a favourite for many recipes. This chilled soup, made with a blueberry and a raspberry puree and served with a dollop of lemon yogurt, is a simple recipe but presents as gourmet. Get the kids involved in making and serving this soup; they will remember it for the rest of their lives.
Equipment
- blender
- food processor
- food immersion blender
Ingredients
- 2 cups blueberries
- 1 cup raspberries
- 1 1/4 cup buttermilk
- 2 tbsp honey
- 1/2 cup white grape juice - divided
- 1/2 cup vanilla yogurt
- 1 tsp lemon peel grated
Instructions
- In a microwave safe bowl combine the blueberries, honey and 1/4 cup of grape juice. In another microwave safe bowl combine the raspberries and the remaining 1/4 cup of grape juice. Microwave the blueberry bowl on high for 3 minutes, microwave the raspberry bowl on high for 2 minutes.
- Put the blueberry mixture to a blender or food processor and add 3/4 cup of the buttermilk. Puree the mixture until smooth and then transfer it to a bowl and chill it for 1 hour. Rinse the blender or food processor for the next step.
- Add the raspberry mixture to the rinsed blender or food processor and then blend it, but not too long. You do not want it to go frothy. Transfer it to a small bowl and chill it for 1 hour.
- Combine the yogurt and the lemon peel. Add the remaining 1/2 cup of buttermilk to the blueberry mixture and whisk it in. Pour the blueberry mixture into four bowls. Using a spoon, pour the raspberry mixture in a swirl pattern in the bowl. Serve with a dollop of the lemon yogurt mixture.
Nutrition
Calories: 181kcalCarbohydrates: 36gProtein: 5gFat: 3gSaturated Fat: 2gCholesterol: 10mgSodium: 102mgPotassium: 303mgFiber: 4gSugar: 30gVitamin A: 177IUVitamin C: 16mgCalcium: 154mgIron: 1mg
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