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4
servingsEasy
20 min
By Mark Bittman
Published 2005
Made with soft berries, this is straightforward, easy, and delicious; it also has beautiful color. I like it best with blueberries, because they need no straining. If you use raspberries or other berries with seeds, force the soup through a fine strainer instead of pureeing it in the blender to remove them.
This is great not only as a dessert but also for breakfast or as a snack.
