Chilled soups are tasty and refreshing on hot summer days. I saw this recipe for Chilled Raspberry-Chile soup in the June issue of "Better Homes and Gardens" magazine. The use of Jalapeno peppers is what caught my eye in reading over this recipe. This is a very easy recipe to make. You put the raspberries, bananas, orange juice, yogurt and agave syrup in a blender until smooth. My blender was not large enough to handle all the ingredients, so I processed the fruit in batches with some of the orange juice, then stirred the remaining ingredients together. Chill the soup and it is ready to serve. The taste: A delicious rich velvety texture from the bananas, a hint of tartness, and a little heat with a crunch. Not only does this soup taste good, it is a lovely soup to serve. This soup is perfect for luncheons, or as a starter.
As a whole, the family enjoyed the soup. The youngest wasn't too sure about the jalapenos. The family did suggest the next time I made the soup mixture was to make popsicles with it. Tim (the youngest) stated without the jalapenos. Jalapenos are not meant to be in popsicles.
Chilled Raspberry-Chile Soup
From Better Homes and Gardens - June 2012
4 cups fresh raspberries
4 ripe bananas, peeled and cut up
1 cup fresh orange juice
1 (6 -oz) carton plain low-fat yogurt
2 tablespoons agave syrup or corn syrup
2 fresh jalapeno peppers, minced
Whole or sliced fresh raspberries (optional)
Sliced fresh jalapeno or serrano peppers (optional)
1. In a blender combine the 4 cups raspberries, bananas, orange juice, yogurt, and syrup. Cover and blend until smooth.
2. Stir in minced jalapeno peppers, then refrigerate at least 1 hour.
3. Serve the soup in small bowls. Garnish with raspberries and sliced chiles, if desired.
Makes 6 servings