Chilled strawberry and raspberry soup recipe

46 ratings Rate
  • Serves 4
  • 20 mins to prepare
  • 139 calories / serving
  • Healthy
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Prepare the strawberries by removing the stalks and cutting them into halves.

Place half of the raspberries and strawberries into a food processor along with the Cava and blend to a purée. Pour the puree into a bowl and place in the fridge to chill until cold.

To serve, place the remaining raspberries and strawberry halves into the bowl and mix gently.

Pour the soup into serving bowls. Add fresh mint to each bowl to garnish and serve with shortbread biscuits.

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  • Ingredients

  • 220g strawberries
  • 220g raspberries
  • 4tbsp Rosé Cava
  • 4 sprigs of fresh mint
  • 8 ready-made shortbread biscuits
  • Energy 585kj 139kcal 7%
  • Fat 6g 8%
  • Saturates 4g 19%
  • Sugars 10g 11%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.1g Protein 2.5g Fibre 5.5g


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