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Watermelon Strawberry Rhubarb Soup

  • Prep 10 min
  • Total 15 min
  • Servings 4

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

Ingredients

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)

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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