Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Cool Summer-Berry Soup

Cooking Light JUNE 2000

  • Yield: 4 servings


  • Soup:
  • 2 cups fresh raspberries
  • 2 cups halved fresh strawberries
  • 1/2 cup cranberry-raspberry juice drink
  • 1/2 cup dry white wine
  • 1/4 cup sugar
  • 1/8 teaspoon ground cinnamon
  • 1 (8-ounce) carton strawberry low-fat yogurt
  • Garnish:
  • 1 cup fresh blueberries
  • 2 teaspoons sugar
  • 2 teaspoons cranberry-raspberry juice drink


To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.

To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.

Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 6%
  • Fat: 1.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.6g
  • Carbohydrate: 48.4g
  • Fiber: 7g
  • Cholesterol: 2mg
  • Iron: 0.9mg
  • Sodium: 37mg
  • Calcium: 109mg

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Cool Summer-Berry Soup Recipe