Cool Summer-Berry Soup

Vegetarian
Gluten Free
Health score
11%
Cool Summer-Berry Soup
45 min.
4
229kcal

Suggestions


As the heat of summer sets in, there's nothing more refreshing than a chilled soup bursting with vibrant flavors. Our Cool Summer-Berry Soup is a delightful vegetarian and gluten-free dish that elevates the classic idea of soup to a whole new level. Packed with an array of fresh berries, this soup is not only a feast for the eyes but also a wholesome treat for your palate.

Imagine savoring the sweet and tangy notes of ripe strawberries, raspberries, and blueberries combined with the subtle warmth of cinnamon and the hint of dry white wine. This delightful concoction is perfect as an antipasti, a starter, or even a light snack on a hot day. Each spoonful delivers a refreshing wave of berry goodness that will transport you to a sun-drenched berry patch.

As easy to prepare as it is stunning to present, this soup can be ready in just 45 minutes. The combination of fresh ingredients and the cooling effect of strawberry low-fat yogurt makes it a guilt-free indulgence with only 229 calories per serving. Serve it up in chic bowls, garnished with a swirl of berry puree, and prepare for compliments from family and friends. Get ready to embrace summer with this fantastic and vibrant dish that celebrates the season's best berries!

Ingredients

  • cup blueberries fresh
  • 0.5 cup cranberry-raspberry juice drink 
  • teaspoons cranberry-raspberry juice drink 
  • 0.5 cup cooking wine dry white
  • 0.1 teaspoon ground cinnamon 
  • cups raspberries fresh
  • cups strawberries fresh halved
  • ounce carton strawberry yogurt low-fat
  • 0.3 cup sugar 
  • teaspoons sugar 

Equipment

  • bowl
  • sauce pan
  • sieve
  • blender

Directions

  1. 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.
  2. Remove from heat.
  3. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.
  4. To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.
  5. Spoon 1 cup soup into each of 4 bowls.
  6. Drizzle each serving with 1 tablespoon garnish.

Nutrition Facts

Calories229kcal
Protein6.82%
Fat5.39%
Carbs87.79%

Properties

Glycemic Index
94.55
Glycemic Load
16.82
Inflammation Score
-6
Nutrition Score
11.579565265904%

Flavonoids

Cyanidin
31.8mg
Petunidin
11.93mg
Delphinidin
14.12mg
Malvidin
25.11mg
Pelargonidin
18.48mg
Peonidin
7.62mg
Catechin
5.21mg
Epigallocatechin
1.08mg
Epicatechin
2.81mg
Epicatechin 3-gallate
0.11mg
Epigallocatechin 3-gallate
0.4mg
Hesperetin
0.12mg
Naringenin
0.3mg
Luteolin
0.07mg
Kaempferol
1.01mg
Myricetin
0.51mg
Quercetin
4.28mg
Gallocatechin
0.07mg

Nutrients percent of daily need

Calories:229.44kcal
11.47%
Fat:1.33g
2.05%
Saturated Fat:0.32g
2%
Carbohydrates:48.75g
16.25%
Net Carbohydrates:42.29g
15.38%
Sugar:38.5g
42.78%
Cholesterol:5.1mg
1.7%
Sodium:35.21mg
1.53%
Alcohol:3.09g
100%
Alcohol %:1.29%
100%
Protein:3.79g
7.57%
Vitamin C:64.82mg
78.57%
Manganese:0.85mg
42.54%
Fiber:6.47g
25.86%
Vitamin K:15.28µg
14.56%
Potassium:377.74mg
10.79%
Vitamin B2:0.17mg
9.96%
Calcium:96.18mg
9.62%
Phosphorus:93.22mg
9.32%
Vitamin E:1.35mg
9.02%
Folate:32.74µg
8.19%
Magnesium:29.86mg
7.47%
Copper:0.13mg
6.54%
Vitamin B6:0.12mg
5.95%
Iron:1.07mg
5.92%
Vitamin B12:0.29µg
4.91%
Vitamin B3:0.86mg
4.28%
Vitamin B1:0.05mg
3.65%
Vitamin B5:0.35mg
3.47%
Zinc:0.48mg
3.23%
Vitamin A:81.54IU
1.63%
Source:My Recipes