Skip to main content
Epicurious

Quonquont Farm Raspberry Soup

This is an adaptation of a recipe created by our local berry farm.

Recipe information

  • Yield

    Serves 4

Ingredients

2 cups raspberries
1/2 cup sugar
1/2 cup nonfat plain yogurt
2 cups ice water
1/2 cup red wine

Preparation

  1. Puree the raspberries in a blender or food processor. Press through a sieve to remove seeds. In a bowl mix raspberries with sugar and yogurt. Add ice water and wine. Ladle into soup bowls and garnish with mint or raspberry leaves and whole raspberries.

Nutrition Per Serving

157 Calories tr grams Fat tr grams Saturated Fat 1 milligram Cholesterol 2 grams Protein 34 grams Carbohydrate 27 milligrams Sodium 199 milligrams Potassium
#### Nutritional analysis provided by Cooking Without a Grain of Salt
Reprinted with permission from Cooking without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low-Salt Meals for Your Whole Family! by Elma W. Bagg, Susan Bagg Todd and Robert Ely Bagg. Copyright © 1964 by Elma Bagg; revised edition copyright © 1998 by Susan Bagg Todd and Robert Ely Bagg. Published by Bantam Books, an imprint of the Random House Publishing Group, a division of Random House, Inc.
TagsFruit DessertDessertCold SoupSoupSoup/StewRaspberryBerryFruitGluten FreeNut FreeQuickEasy5 Ingredients or FewerNo-CookFood ProcessorBlenderSummerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.