Chilled Raspberry-Chile Soup

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.5 by 17 people

Rate This!

  • Makes: 6 servings
  • Makes: 6 3/4 cups
  • Prep: 15 mins
  • Chill: 1 hr

Chilled Raspberry-Chile Soup

Directions

  1. In a blender combine the 4 cups raspberries, the bananas, orange juice, yogurt, and syrup. Cover and blend until smooth. Stir in minced jalapeno peppers. Refrigerate at least 1 hour. Serve the soup in small bowls. Garnish with raspberries and sliced chiles.

From the Test Kitchen

*

Use a spoon with a narrow tip to easily remove seeds and ribs from peppers. A knife also works well if the flesh is tough. Hot peppers contain volatile oils that can burn skin and eyes. While working with them, wear plastic or rubber gloves to avoid direct contact. If your bare hands touch the peppers, wash well with warm soapy water immediately afterward. Also wash cutting utensils and cutting board with hot soapy water.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Chilled Raspberry-Chile Soup)

  • Per serving:
  • 170 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 2 mg chol. ,
  • 22 mg sodium ,
  • 40 g carb. ,
  • 8 g fiber ,
  • 24 g sugar ,
  • 4 g pro.
rate this recipe!
add review

Reviews (1)

17 Ratings
1183 Days Ago
I'm not crazy about jalapenos - can you suggest a milder pepper that would still work well with this?

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close