Chilled Raspberry-Chile Soup

By courtneyepowell

Ingredients

• ingredients
• 4 4
• cups fresh raspberries
• 4 4
• ripe bananas, peeled and cut up
• 1 1
• cup fresh orange juice
• 1 1
• 6 ounce carton plain lowfat yogurt
• 2 2
• tablespoons agave syrup or corn syrup
• 2 2
• fresh jalapeno peppers, minced*
• Whole or sliced fresh raspberries (optional)
• Sliced fresh jalapeno or serrano peppers (optional)

Preparation

Step 1

directions
In a blender combine the 4 cups raspberries, bananas, orange juice, yogurt, and syrup. Cover and blend until smooth. Stir in minced jalapeno peppers. Refrigerate at least 1 hour. Serve the soup in small bowls. Garnish with raspberries and sliced chiles.
from the test kitchen
Tip *Use a spoon with narrow tip to easily remove seeds and ribs from peppers. A knife also works well with tough flesh. Hot peppers contain volatile oils that can burn skin and eyes. While working with them, wear plastic or rubber gloves to avoid direct contact. If your bare hands touch the peppers, wash well with warm soapy water immediately afterward. Also wash cutting utensils and cutting board with hot soapy water.