Raspberry Soup
  • 1/2cup water
  • 42-inch springs tender fresh rosemary
  • 1 1/3cup fresh raspberriesabout 6 ounces
  • 1cup chopped muskmelon or honeydew melondivided
  • 1/4 teaspoon sea salt
  1. Bring water to a boil. Remove from heat; add rosemary sprigs and let sit until cool. Remove sprigs.
  2. In a blender or food processor, combine rosemary water and raspberries. Blend, then press through a sieve to remove seeds. Return purée to blender or processor and add half of the musk melon; blend until smooth. Add sea salt and vinegar and blend for a few more seconds. Stir in remaining chopped melon. Serve cool.
Recipe Notes
Nutrition Facts
Raspberry Soup
Amount Per Serving
Calories 72
% Daily Value*
Sodium 310mg 13%
Total Carbohydrates 17g 6%
Dietary Fiber 6g 24%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 72 cal, 8% fat cal, 1g fat, 0g sat fat, 0mg chol, 2g protein, 17g carb, 6g fiber, 310mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).