Blueberry Raspberry Swirl Soup

Blueberry Raspberry Swirl Soup

Makes 2 servings


  • 1 ¼ cup fresh blueberries, divided
  • ½ cup buttermilk
  • ½ cup plain yogurt
  • 10 oz pkg. unsweetened frozen raspberries, thawed
  • ½ cup vanilla-flavored yogurt


  1. Puree 1 cup blueberries in a blender or food processor. Strain to remove skins. Place strained berries in a bowl; stir in buttermilk and plain yogurt. Chill well.
  2. Strain raspberries to remove seeds; discard seeds. Place strained raspberries in a bowl; stir in vanilla-flavored yogurt. Chill well.
  3. When serving, spoon equal amounts of blueberry mixture into 2 bowls. Spoon equal amounts of raspberry mixture into both bowls, placing mixture to one side of the blueberry mixture. Using tip of a knife, swirl mixtures.
  4. Garnish with remaining blueberries. Serve or refrigerate.