Watermelon Strawberry Rhubarb Soup Food
WATERMELON AND STRAWBERRY LEMONADE
This recipe makes for fresh fruit that you can drink! It's best served cold over ice.
Provided by MaryAnn Rajczewski
Categories Drinks Recipes Lemonade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 39.3 g, Fat 0.3 g, Fiber 1.1 g, Protein 1.1 g, Sodium 3.6 mg, Sugar 35.7 g
CHILLED STRAWBERRY-RHUBARB SOUP
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
Provided by EatingWell Test Kitchen
Categories Healthy Soup Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
- Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.
Nutrition Facts : Calories 95.3 calories, Carbohydrate 23.1 g, Fat 0.5 g, Fiber 3.5 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 83.8 mg, Sugar 17 g
STRAWBERRY WATERMELON SOUP
Make and share this Strawberry Watermelon Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add the melon and sugar to the container of a food processor or electric blender.
- Process until smooth and pureed; pour mixture into a large mixing bowl.
- Add berries to the container of a food processor or electric blender; process until smooth and pureed; pour into the bowl with the watermelon puree.
- Add the yogurt and lemon juice to the watermelon-strawberry puree; stir well to combine.
- Chill until ice cold.
- Serve in chilled bowls.
- Garnish with mint sprigs.
STRAWBERRY-WATERMELON FRUIT SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
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 SLUSH
Perhaps watermelon fans already know that a chilled wedge is not the only way to enjoy it. What about drinking it instead? Here, watermelon and strawberries are blended with a little sugar, lemon juice and a healthy glug of rum or vodka. Leave the spirits out if you're serving teetotalers or children. Paper umbrella optional.
Provided by Florence Fabricant
Categories cocktails
Time 5m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender, and process until smooth. Pour into 2 glasses, and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 24 grams
RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY WATERMELON SLUSH
We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. -Patty Howse, Great Falls, Montana
Provided by Taste of Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place first 4 ingredients in a blender; cover and process until smooth. Add ice; process, covered, until slushy. Serve immediately.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 1g protein.
WATERMELON SOUP
What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?
Provided by lillpup
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 3
Number Of Ingredients 4
Steps:
- Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g
CHILLED RHUBARB AND STRAWBERRY SOUP
Make and share this Chilled Rhubarb and Strawberry Soup recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
- Set aside.
- In another saucepan mix strawberries and cinnamon.
- Blend together the cornstarch and the 1/4 cup water and add to strawberries.
- Bring to boil then reduce heat and simmer for 1 minute.
- Remove from heat and add to rhubarb mixture.
- Chill.
- Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.
Nutrition Facts : Calories 261.1, Fat 16.4, SaturatedFat 10.2, Cholesterol 37.2, Sodium 123.1, Carbohydrate 25.6, Fiber 2.4, Sugar 12.9, Protein 4.6
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