Rating: 3.5 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

chill:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
6
Yield:
6 3/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement

*

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

170 calories; fat 1g; cholesterol 2mg; carbohydrates 40g; insoluble fiber 8g; sugars 24g; protein 4g; vitamin a 194.4IU; vitamin c 53.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.4mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 22mg; potassium 566mg; calcium 80.8mg; iron 0.9mg.
Advertisement