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Watermelon Strawberry Rhubarb Soup

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Watermelon Strawberry Rhubarb Soup
  • Prep Time 10 min
  • Total Time 15 min
  • Servings 4
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This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries.

Ingredients

1
cup chopped fresh rhubarb
1/2
cup water
Juice of 2 limes
2
cups cubed seedless watermelon (rind removed)
1
cup fresh strawberries
1/2
cup agave nectar
4
tablespoons Greek honey vanilla yogurt (from 6-oz container)

Directions

  • 1 In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
  • 2 With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
  • 3 Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.
Tips  

For best results, chill the strawberries and watermelon before adding to the blender.

Prepare ahead of time and store this simple soup in the fridge until ready to top with yogurt and serve.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
201
Daily Value
Total Fat
1g
1%
(
Saturated Fat
0g
2%
)
Cholesterol
2mg
1%
Sodium
32mg
1%
Potassium
338mg
10%
Total Carbohydrate
49g
16%
(
Dietary Fiber
4g
16%
,
Sugars
42g
)
Protein
3g
Daily Value*:
Vitamin C
58%
58%
Calcium
12%
12%
Iron
3%
3%
*Percent Daily Values are based on a 2,000 calorie diet.
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