Refreshing, sweet, crunchy texture, pretty….I love this! And as my husband schlurps away on this, he keeps repeating, “this is so good, but it’s not soup”. I’m pretty sure he’s doing it to annoy me, since I had an annoyed reaction when he said it. So he knows he’s pushing my buttons, and it’s working. “Of course it’s soup, duh!”, I said. We’re such great communicators.
Anyway, he keeps mumbling, “soup is hot”. Yes, generally soup is thought of as being hot or warm and I will give him the fact that in the America’s, fruit soups are not as common as warm savory soups. But,This Is Still Soup. And…chilled fruit soups are very common in Eastern European cultures….the mold from which we were both cut. So, this is soup. Let’s not mention that him and I have both done our damage on an infinite number of bowls of chilled borscht…which he calls soup? I rest my case.
I served these in espresso cups because it is the perfect appetizer portion. Are they not cute? I think they would be perfect served right next to a chilled avocado soup. I just know it would be the perfect pairing of sweet, savory and color nirvana.
I can see this being served at baby showers, wedding showers, dinner parties, brunches…I hope you invite me.
Chilled Raspberry-Chile Soup
- 4 cups fresh raspberries
- 4 ripe bananas
- 1 cup fresh orange juice
- 1 (6 oz) carton plain nonfat Greek yogurt
- 2 Tablespoons agave syrup
- 2 fresh jalapeno peppers, minced (seeds and veins removed)
- Whole fresh raspberries and sliced jalapenos for garnish
- In a blender, combine raspberries, bananas, orange juice, yogurt and syrup. Cover and blend until smooth. Stir in minced jalapeno and refrigerate at least one hour.
- Garnish with raspberries or jalapenos.
Four Years Ago: Firecracker Cupcakes