Strawberry Watermelon Soup Food

SUMMER STRAWBERRY SOUP

Summer Strawberry Soup image

You'll be amazed that just five ingredients can create something so spectacular! This chilled strawberry soup is certain to become a new summertime favorite. -Verna Bollin, Powell, Tennessee

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 cups vanilla yogurt
1/2 cup orange juice
2 pounds fresh strawberries, halved (8 cups)
1/2 cup sugar
Additional vanilla yogurt and fresh mint leaves, optional

Steps:

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

Nutrition Facts : Calories 192 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 55mg sodium, Carbohydrate 42g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY-WATERMELON FRUIT SOUP

Strawberry-Watermelon Fruit Soup image

Provided by Florence Fabricant

Categories easy, soups and stews, appetizer, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 cups cubed watermelon, seeded
3 cups sliced ripe strawberries
Pinch of cinnamon
1 1/2 tablespoons superfine sugar
3/4 cup dry red wine
2 tablespoons finely slivered mint leaves

Steps:

Place watermelon, half the strawberries, the cinnamon and sugar in food processor. Puree mixture.
Transfer mixture to bowl and stir in wine. Refrigerate for an hour.
To serve, divide the watermelon and strawberry puree among six soup bowls or large goblets. Spoon the remaining sliced strawberries into the soup and scatter the mint leaves on top. Serve at once.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 13 grams

WATERMELON STRAWBERRY RHUBARB SOUP

Watermelon Strawberry Rhubarb Soup image

This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries.

Provided by Brooke Lark

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup chopped fresh rhubarb
1/2 cup water
Juice of 2 limes
2 cups cubed seedless watermelon (rind removed)
1 cup fresh strawberries
1/2 cup agave nectar
4 tablespoons Greek honey vanilla yogurt (from 6-oz container)

Steps:

In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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