Description
A sweet-tart summer soup that’s anything but boring! This Chilled Strawberry-Rhubarb Soup blends juicy strawberries and tangy rhubarb with fresh basil or mint for a smooth, refreshing starter or dessert. Perfect for warm evenings and elegant gatherings!
Ingredients
4 cups rhubarb, cut into ½-inch pieces (fresh or frozen)
3 cups water
1½ cups sliced strawberries
¼ cup sugar
⅛ teaspoon salt
⅓ cup chopped fresh basil or mint, plus more for garnish
Freshly ground black pepper, to taste
Instructions
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In a large saucepan, combine rhubarb and water. Bring to a boil and cook until rhubarb is very soft, about 5 minutes.
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Transfer mixture to a medium bowl. Chill quickly in an ice-water bath or refrigerate until cooled, about 20 minutes.
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Once cooled, pour into a blender. Add strawberries, sugar, and salt. Blend until silky smooth.
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Return to bowl and stir in chopped herbs.
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Garnish with extra herbs and a crack of black pepper before serving.
Notes
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You can make the soup a day ahead—just stir in the herbs right before serving for the freshest flavor.
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Want a creamier version? Add a splash of coconut milk or swirl in coconut yogurt.
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Adjust the sugar to taste—berries vary in sweetness!
- Prep Time: 15 minutes (Chill Time: 20 minutes)
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 86
- Sugar: 15g
- Sodium: 78mg
- Protein: 1g