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Watermelon Strawberry Rhubarb Soup

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

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

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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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