Chilled Summer Berry Soup

Chilled Summer Berry Soup


1 cup               Fresh raspberries

1 cup               Halved fresh strawberries

1 bottle           Robert Rothschild Farm Cherry Pomegranate Habanero Sauce

½ cup              Dry white wine, such as Pinot Grigio

2 Tbsp.            Sugar

1/8 tsp.            Ground cinnamon

1                      (8-ounce) Container low fat strawberry yogurt



1 cup               Fresh blueberries

2 tsp.                Sugar

1 Tbsp.            Water


To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the fruit mixture through a sieve, (pressing with the back of a spoon to use all juices) into a medium saucepan. Stir in wine, sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Gradually whisk in yogurt, making sure to combine well. 


To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.


Spoon 1 cup of soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.