Chilled Raspberry-Chile Soup

Chilled Raspberry-Chile Soup
Photo: Andy Lyons
Prep Time:
15 mins
Chill Time:
1 hrs
Total Time:
1 hrs 15 mins
6 3/4 cups


  • 4 cup fresh raspberries

  • 4 ripe bananas, peeled and cut up

  • 1 cup fresh orange juice

  • 1 6 ounce carton plain low-fat yogurt

  • 2 tablespoon agave syrup or corn syrup

  • 2 fresh jalapeño peppers, minced*

  • Whole or sliced fresh raspberries (optional)

  • Sliced fresh jalapeño or serrano peppers (optional)


  1. 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.


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 (per serving)

170 Calories
1g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 170
% Daily Value *
Total Fat 1g 1%
Cholesterol 2mg 1%
Sodium 22mg 1%
Total Carbohydrate 40g 15%
Total Sugars 24g
Protein 4g
Vitamin C 53.7mg 269%
Calcium 80.8mg 6%
Iron 0.9mg 5%
Potassium 566mg 12%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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