Today I’m picking up where I left off with my vintage-mod bridesmaids luncheon. I like sharing recipes for specific gatherings in hopes that it will help you in the planning of your showers and parties. This chilled raspberry soup recipe is a great choice for this luncheon menu because it’s light and refreshing, it’s pink so it matches the decor, and it looks pretty and unexpected served in a collection of vintage tea cups.
This cold soup has health benefits too, as it’s made with fresh berries, and yogurt. You can sort of compare it to a smoothie although the consistency is not as thick and frothy.
Chilled Raspberry Soup
- 2 cups fresh raspberries
- 3 oz vanilla yogurt
- 1/2 cup orange juice
- 2 1/2 Tablespoons honey
- 1/2 teaspoon vanilla
- Fresh mint, about 10 leaves + extra for garnish
Add all ingredients to a blender or food processor and pulse until everything is integrated. You may need to stop and work it with a spoon to help it along.
Continue to blend on high until a smooth consistency is achieved.
Cover and refrigerate for at least 2 hours before serving. Garnish with a sprig of mint.
Makes about five 1/2 cup servings.
There are several ways you could serve this. Pour into tea cups or small bowls, and eat it with a spoon {or sip}, or pour into mini shot glasses if you’re not having a sit-down meal. You can also substitute other berries for the raspberries in this chilled soup recipe. Blueberries or strawberries would be terrific!
Cheers!