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 Oxmoor House

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Recipe Time

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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


  • 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)


  1. 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.
  2. Ladle soup into bowls. Garnish with a dollop of sour cream, if desired.
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