Watermelon Strawberry Rhubarb Soup

This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries.

  • Prep Time 10 min
  • Total Time 15 min
  • Servings 4


cup chopped fresh rhubarb
cup water
Juice of 2 limes
cups cubed seedless watermelon (rind removed)
cup fresh strawberries
cup agave nectar
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.

Expert Tips

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.