Peachy Berry Soup
When you keep these fruits in your freezer, you can bring the flavors of summer to your table any time of the year. Serve as a first course or as a light dessert for an alfresco dinner.
Yield: 5 servings (serving size: 1 cup)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Fat: 2.7g
- Saturated fat: 1.6g
- Carbohydrate: 46.7g
- Cholesterol: 8mg
- Iron: 0.7mg
- Sodium: 23mg
- Calories: 210
- Protein: 2.8g
- Calories from fat: 11%
- Fiber: 4.1g
- Calcium: 74mg
Ingredients
- 1 (10-ounce) package frozen strawberry halves in lite syrup, thawed
- 1 cup frozen peaches, thawed
- 1 cup frozen raspberries, thawed
- 1/2 cup reduced-fat sour cream
- 1 1/2 cups orange juice
- 2 tablespoons honey
- 1/4 teaspoon ground ginger
- Reduced-fat sour cream (optional)
Preparation
- Process strawberries, peaches, and raspberries in a blender 1 minute or until smooth. Add 1/2 cup sour cream and next 3 ingredients; blend 1 minute or until smooth.
- Ladle soup into bowls. Garnish with a dollop of sour cream, if desired.
Peachy Berry Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: American, New American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Blender
- OCCASION: Summer
- PUBLICATION: Oxmoor House
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Baked Potato-Cheddar Soup
Gooseberry Patch
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