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Watermelon Strawberry Rhubarb Soup

Brooke Lark
Updated Sep 17, 2013
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This chilled summertime soup made with yogurt showcases the fresh flavors of rhubarb, watermelon and strawberries.

Watermelon Strawberry Rhubarb Soup

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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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)

Instructions

  • Step 
    1
    In small microwavable bowl, place rhubarb, water and lime juice. Cover with sheet of plastic wrap. Microwave on High 5 minutes.
  • Step 
    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.
  • Step 
    3
    Divide mixture evenly into 4 individual dessert bowls. Top each with 1 tablespoon yogurt. Serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

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