Ingredientes para Cold Cherry Raspberry Soup
- 1 cup water
- Red Wine
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups fresh or frozen cherries (pitted)
- Fresh Raspberries
- Zest of 1 orange
- Low Fat Vanilla Yogurt
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Como fazer Cold Cherry Raspberry Soup
- In a medium saucepan, combine 1 cup water, 1/2 cup white wine, 1 cup granulated sugar, and 2 tablespoons cornstarch. Stir well.
- Bring the mixture to a simmer over medium heat, stirring constantly until thickened.
- Add 2 cups fresh or frozen cherries (pitted) and 1 cup fresh or frozen raspberries to the saucepan.
- Cook uncovered, stirring frequently, until the fruit is soft (about 5-7 minutes).
- Remove from heat and let the mixture cool completely.
- Once cooled, transfer the fruit mixture to a food processor fitted with a steel blade.
- Add the zest of 1 orange and process until completely smooth, scraping down the sides as needed.
- Strain the puree through a fine-mesh sieve or cheesecloth lined strainer to remove seeds. Discard the seeds.
- Cover and chill the puree in the refrigerator for at least 1 hour.
- In a small bowl, gently combine 1/2 cup of the chilled cherry puree with 1/2 cup plain yogurt.
- Spoon approximately 1/3 of the cherry-yogurt mixture into each of four serving bowls.
- Divide the remaining cherry puree evenly among the four bowls, layering it over the cherry-yogurt mixture.
- Do not stir the layers.
- Divide the remaining 2 tablespoons of the cherry-yogurt mixture and spoon a dollop on top of the cherry puree in each bowl.
- Use a wooden toothpick to create a decorative pattern in the dollops.
- Chill the bowls in the refrigerator for another hour before serving.
- Garnish with fresh raspberries and/or cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
63g
Fat
1g
Carbs
7g