Watermelon Strawberry Rhubarb Soup

Watermelon Strawberry Rhubarb Soup

Blogger Brooke McLay from Cheeky Kitchen serves up a cool, sweet summer soup that is simply out of this world!

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

1
cup chopped fresh rhubarb
1/2
cup water
Juice of 2 limes
2
cups cubed seedless watermelon (rind removed)
1
cup fresh strawberries
1/2
cup agave nectar
4
tablespoons Greek honey vanilla yogurt (from 6-oz container)
  1. In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
  2. With slotted spoon, remove rhubarb from bowl. Pour remaining juices into blender. Add watermelon, strawberries and agave nectar to blender. Cover; blend on high speed until pureed.
  3. Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For best results, chill the strawberries and watermelon before adding to the blender.
Prepare ahead of time and store this simple soup in the fridge until ready to top with yogurt and serve.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.