Cool Summer-Berry Soup

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

Suggestions


Welcome to a refreshing culinary delight that's perfect for those warm summer days! Our Cool Summer-Berry Soup is not just a dish; it's an experience that encapsulates the vibrant flavors of fresh berries. Imagine a blend of luscious blueberries, raspberries, and strawberries harmoniously combined into a chilled soup that’s both delicious and visually stunning.

This recipe is thoughtfully designed for everyone to enjoy; it is vegetarian and gluten-free, making it an excellent starter, snack, or even a light meal. What's more, it brings together the sweetness of ripe berries with a hint of tanginess from the cranberry-raspberry juice drink and a splash of white wine, balanced out by a touch of cinnamon. Each spoonful offers a burst of berry goodness that is sure to tantalize your taste buds.

Preparation is a breeze, requiring just 45 minutes to craft this delightful soup. You will find that it not only pleases the palate but also provides a nutritious option, clocking in at just 229 calories per serving. With its vibrant colors and refreshing chill, this Cool Summer-Berry Soup is sure to be a crowd-pleaser at any gathering. Whether served as a starter at a fancy dinner, a healthy snack, or a unique addition to your summer picnic, it is bound to impress your friends and family. So, let's dive into this delightful recipe and make the most of summer’s berry bounty!

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