• Chilled Strawberry – Rhubarb Soup

    Thank you to Jackie from our Facebook community for sharing this delicious soup recipe from Eating Well!

    Chilled Strawberry – Rhubarb Soup


    • 4 cups 1/2-inch pieces rhubarb, fresh or frozen
    • 3 cups water
    • 1 1/2 cups sliced strawberries
    • 1/4 cup sugar
    • 1/8 teaspoon salt
    • 1/3 cup chopped fresh basil or mint, plus more for garnish
    • Freshly ground pepper to taste

    Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren’t in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.

    Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

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