Chilled Blackberry Soup Food

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CHILLED MIXED BERRY SOUP



Chilled Mixed Berry Soup image

As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1-1/2 cups raspberry yogurt

Steps:

  • In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 25mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

BLACKBERRY SOUP



Blackberry Soup image

From Cheney, Kansas, Julian Ann Hillman shared the recipe for this chilled soup that stars a bounty of berries. "I have several blackberry bushes, and they yielded an abundance of berries one year," she writes. "I came up with this recipe by adapting another fruit soup recipe I hand on hand."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups frozen blackberries, thawed
1 cup pear juice
1/2 cup honey
1/4 cup water
1 lime or lemon wedge
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Dash ground nutmeg
1 cup (8 ounces) fat-free vanilla yogurt

Steps:

  • In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.

Nutrition Facts : Calories 308 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 76g carbohydrate (0 sugars, Fiber 8g fiber), Protein 5g protein.

CHILLED BLACKBERRY SOUP



Chilled Blackberry Soup image

Another museum luncheon favorite during the summer months. This needs to chill overnight before serving and is served cold.

Provided by Sherrybeth

Categories     Berries

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup blackberry merlot
1 cup water
2 tablespoons lemon juice
3 cups blackberries
1 1/4 cups sugar
2 cups whipping cream
1/2 teaspoon orange zest
1/2 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Place backberries, water, wine, lemon juice, and sugar in large pot.
  • Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
  • Turn the burner off and allow mixture to cool.
  • Once the mixture is cooled, place it in a food processor and mix well.
  • Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
  • Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
  • Cook until desired thickness.
  • Return the mixture to the food processor and add whipping cream and orange zest.
  • Chill overnight.
  • Serve cold with a dollop of whipped or sour cream and mint sprig.
  • I have found that it is almost thick enough without the corn starch, so you may choose to omit.

Nutrition Facts : Calories 502.8, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 33.4, Carbohydrate 52.9, Fiber 3.9, Sugar 45.6, Protein 2.7

CHILLED BERRY SOUP



Chilled Berry Soup image

Soymilk and organic berries make a refreshing, creamy dessert soup.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 3

Number Of Ingredients 6

1 cup vanilla soymilk
2 cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3 cup orange juice
2 tablespoons sugar
Sliced fresh strawberries, if desired
Fresh mint sprigs, if desired

Steps:

  • In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
  • Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 22 g, TransFat 0 g

BLACKBERRY SOUP WITH PEACHES AND BERRIES (COOKING LIGHT)



Blackberry Soup With Peaches and Berries (Cooking Light) image

Pastry chef Lindsey Shere of Chez Panisse created this refreshing simple soup one summer as the result of an overgrown blackberry patch. Summer 1998.

Provided by Bren in LR

Categories     Dessert

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 1/2 cups blackberries, divided
1/2 cup water
6 tablespoons sugar, divided
1 tablespoon kirsch (cherry brandy)
2 cups sliced peeled peaches

Steps:

  • Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan. Bring to a simmer; cover and cook 15 minutes or until blackberries are very soft.
  • Press blackberry mixture through a sieve over a small bowl, reserving liquid; discard seeds. Combine blackberry liquid, 3 Tbs sugar, and kirsch; cover and chill for at least 2 hours.
  • Combine 3 Tbs sugar and peaches; toss gently to coat. Spoon 1/4-1/3 cup blackberry mixture into each of 4 to 6 shallow soup bowls. Arrange 1/3 cup peach slices and about 2 1/2 Tbs blackberries over each serving.

Nutrition Facts : Calories 157.3, Fat 0.8, Sodium 2.3, Carbohydrate 38.4, Fiber 7.8, Sugar 31.5, Protein 2.5

QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

Provided by Victoria Granof

Categories     Soup/Stew     Blender     Yogurt     Blueberry     Orange     White Wine     Summer     Chill     Boil     Cookie

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup sugar
Juice of 1 orange (or 1/4 cup store-bought orange juice)
1 cup fruity white wine (or white grape juice)
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt

Steps:

  • 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
  • 2. Add the berries and cook 1 minute more.
  • 3. Remove from heat and let cool completely.
  • 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

CHILLED WATERMELON BLACKBERRY SOUP



Chilled Watermelon Blackberry Soup image

Make and share this Chilled Watermelon Blackberry Soup recipe from Food.com.

Provided by ThatSouthernBelle

Categories     Berries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

6 cups watermelon, diced and seeded
1 -2 teaspoon lemon juice or 1 -2 teaspoon lime juice
1 pinch salt
2 cups blackberries
1 tablespoon honey (optional)
1 -2 teaspoon rose water or 1 -2 teaspoon orange flower water
1 lb red watermelon
1 lb yellow watermelon
1/4 cup pomegranate seeds
mint sprig, for garnish

Steps:

  • Purée the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour.
  • Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour.
  • Seed the red and yellow watermelon and cut into bite-size pieces.
  • Add rosewater to the cold watermelon purée, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds.
  • Garnish with the mint and serve.

Nutrition Facts : Calories 176.7, Fat 1.2, SaturatedFat 0.1, Sodium 44.4, Carbohydrate 43.4, Fiber 6.1, Sugar 33.2, Protein 4

CHILLED BERRY SOUP



Chilled Berry Soup image

I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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