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Watermelon Strawberry Rhubarb Soup

  • Prep 10 min
  • Total 15 min
  • Servings 4
  • Save
    74
  • Pinterest
    7
  • Print
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This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries. MORE + LESS -

Brooke McLay
September 17, 2013

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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