Chilled Raspberry-Chile Soup

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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.

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Print Recipe

Chilled Raspberry-Chile Soup

Recipe from: BHG..with slight, slight, slight adaptions | Serves: 12 small espresso cups (2 oz) each

Ingredients

  • 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

Directions

  • 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.

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Post a Comment

7 Comments and 5 Replies

  1. Barbie with a T 1

    Would you actually eat that slice of jalapeno pepper? It would kill me! I would have to forgo that part of the soup. Then it would lose its power punch and the beautiful presentation I’m sure. Do you think strawberries would work as well as raspberries? It is just so beautiful, I hate to miss out on this one!?!?!

    • Cathy 2

      You don’t have to eat it, but there are still minced jalapenos in the soup. When buying jalapenos, it’s easy to choose between hotter and milder ones. Small cracks or light brown veins at the base of the chile or near the top means the pepper is more mature and therefore it’s going to be hotter.

  2. Kristin 3

    So pretty! And it sounds delish! I threw a bridal shower a couple years ago where the colors were pink and green. I did all the food with this color scheme in mind. These little cups of soup would’ve been perfect!

  3. KG 5

    I have one word for your husband: Gazpacho.

    This soup (which is a soup, haha) sounds really bright with that kick from the jalapeno and the fresh fruit and a zing of citrus. I bet it would be good with lime, too.

  4. These are adorable! Love the little cups!

  5. Ok so..I had lots and lots of raspberries this year ! so been try’n more recipes . This one tasted more like a smoothie than a soup….But with that said i now like the idea of spicy in a smoothie ( also in a sangria…. ) We will see where that leads. thanks… love you guys

  6. Do you think rather than yogurt one could do avocado and veggie broth to thin?

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