Chilled Mixed Berry and Prosecco Soup

Temperatures this summer have been hot!  Heavy meals are completely off my menu plans and my guests are not complaining when lighter entrées are served.  Even my desserts are lighter; simple fruit based sweets.  I’m all about fresh tasting and easy, that is easy for me the hostess!

This recipe is truly in its most natural state.  The berries, either fresh or frozen, are pureed, not cooked.  I don’t add in any spices, nor have I ever felt the need to.  Simple syrup or agave is added for sweetness and for sparkle, Prosecco, champagne or club soda is stirred in just before serving.  I like the swirl of buttermilk or thinned yogurt as a pretty contrast and its creaminess blends with the sweetness of the fruit.  For a picnic, this travels really well in a thermos, though I have left out bringing along the yogurt or buttermilk.  Along with the chilled soup, I like to serve lemon biscotti cookies (recipe appearing soon!) and a small dessert cheese plate with nuts and dried fruits.

Chilled Berry and Prosecco Soup

¼ cup fresh or frozen blueberries

¼ cup fresh or frozen strawberries

¼ cup fresh or frozen raspberries

1 cup freshly squeezed orange juice or mango nectar

Simple syrup or agave to taste (Simple Syrup is simply equal amounts water and sugar heated until sugar dissolves, cooled and refrigerate until needed)

1 shot crème de cases liquor

¼ cup Prosecco, champagne or club soda

½ cup buttermilk or yogurt thinned with a touch of milk

Process berries and orange juice in a blender until smooth.  Add in agave or simple syrup to taste for sweetness.  Stir in the crème de cases and refrigerate several hours.  Just before serving pour in the Prosecco.  Pour into chilled bowls and swirl in a tablespoon of buttermilk or yogurt.  Serve immediately.

18 thoughts on “Chilled Mixed Berry and Prosecco Soup

  1. This sounds perfect for now. I know what you mean, I can’t seem to cook anything for dinner at the moment, it’s too hot! I’ve just been eating desserts or crackers & cheese!! Thanks for visiting my blog so I could find yours!!

  2. When I was younger and a little bit of a hot shot career chick I was taken to some fabulous Michelin starred restaurant in the UK where nouvelle cuisine was all the rage (now that dates me!). What I remember most about this meal was (apart from small portions and being a bit of spoilt brat myself and not appreciating it all as I should have done) the best dessert I have ever eaten…and I´m not a huge dessert lover. It was strawberry “soup” served in a champagne flute – and I have to say your version sounds a whole lot nicer! I am off to put on some tasteless chunky jewellery, a jacket with big shoulder pads and to sit down with a portion of this and relive the moment. Only now I hope I am a nicer person….

    1. Ooh.. I’m getting a scary visual on that outfit! You seem like a nice person to me!! Looking at my photo now, I’m going to start serving this dessert in a much prettier fashion!

  3. This recipe is so perfect for the summer! Actually, I am not getting hungry lately. I am only eating fruits and salads. Therefore, this recipe arrived just in time!!!

  4. I just made a Cold Cantaloupe soup for French Friday and thought it was pretty good. But your recipe looks fabulous! I will have to give it a try! Nice post and very petty soup!

  5. Linda, this is so fantastic – the berries and mango nectar are great and what a result! – look at the rich colour coming off that chilled summer soup (and the fabulous yogurt swirl :)). Stunning.

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