Chilled Raspberry-Chile Soup

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


Ingredients:

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)


Directions:
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

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