Chilled Summer Berry Bisque Recipe
Chilled Summer Berry Bisque Recipe photo by Taste of Home

Chilled Summer Berry Bisque Recipe

Publisher Photo
A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer menu.—Arlene Knick, Newport News, Virginia
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 4-1/2 cups fresh or frozen blueberries, thawed, divided
  • 1 cup unsweetened apple juice
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups (16 ounces) plain yogurt
  • Fresh mint leaves

Nutritional Facts

3/4 cup equals 145 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 30 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Directions

  1. In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.
  2. In a blender, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries. Yield: 8 servings.
Originally published as Chilled Summer Berry Bisque in Country Woman June/July 2010, p45

Nutritional Facts

3/4 cup equals 145 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 30 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews for Chilled Summer Berry Bisque

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 22, 2013

"I made this last night and it is chilling right now to serve this evening at a dinner party. I tasted it this morning and it is excellent. It was easy to make and took very little time at all."

MY REVIEW
Reviewed Jul. 21, 2013

"this recipe is much better without the ginger, nutmeg and cinnamon. The spices completely overpowered the dish and made it taste like something at Thanksgiving. I will make again but will omit the spices"

MY REVIEW
Reviewed Jul. 2, 2013

"Probably will make this again. I have 3 other fruit soup recipes I want to try. It was overly orangey for me. Also, I used Ceylon cinnamon."

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