Chilled Raspberry-Chile Soup

Chilled Raspberry-Chile Soup Enlarge Image
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14 users rated this recipe an average rating of 3.5
Makes:
6 servings
Yields:
6 3/4 cups
Prep:
15 mins
Chill:
1 hr
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Chilled Raspberry-Chile Soup

Ingredients
4
cups fresh raspberries
4
ripe bananas, peeled and cut up
1
cup fresh orange juice
1
6 ounce carton plain low-fat yogurt
2
tablespoons agave syrup or corn syrup
2
fresh jalapeno peppers, minced*
 
Whole or sliced fresh raspberries (optional)
 
Sliced fresh jalapeno or serrano peppers (optional)

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.

Nutrition Facts

(Chilled Raspberry-Chile Soup)
    Per serving:
  • 170 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 2 mg chol.,
  • 22 mg sodium,
  • 40 g carb.,
  • 8 g fiber,
  • 24 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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