Low-Calorie • Heart-Healthy • Vegetarian • Gluten-Free

Active 25 min

Total 45 min

Chilled Strawberry-Rhubarb Soup

Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.

• 4 cups ½-inch pieces rhubarb, fresh or frozen
• 3 cups water
• 1½ cups sliced strawberries
• ¼ cup sugar
• ⅛ teaspoon salt
• ⅓ cup chopped fresh basil or mint, plus more for garnish
• Ground pepper to taste

1. Bring rhubarb and water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren’t in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.

2. Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

►► MAKE AHEAD: Refrigerate the soup (without basil or mint) for up to 1 day. Stir in herbs just before serving.

Serves 4: about 1¼ cups each

Calories 95 | Fat 0g (sat 0g) | Cholesterol 0mg | Carbs 23g | Total sugars 17g (added 13g) | Protein 2g | Fiber 4g | Sodium 84mg | Potassium 460mg.

Nutrition bonus: Vitamin C (78% daily value).