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BANANA SOUP WITH RASPBERRY AND MINT RELISH

300 Sensational Soups
by Carla Snyder & Meredith Deeds

Here's the perfect recipe to use up too-ripe bananas that no one wants to eat. If all the ingredients are chilled, this soup takes only minutes to prepare.

Serves 6


Ingredients

• 4 chilled very ripe bananas, halved
• 2 cups chilled unsweetened apple juice
• 1/2 cup chilled freshly squeezed orange juice
• 2 tbsp freshly squeezed lemon juice (approx.)
• Pinch salt
• 2 tbsp liquid honey (optional)
• 1 very ripe banana, diced
• 1 cup raspberries
• 2 tbsp chopped fresh mint


Directions

1. In a food processor or blender, puree halved bananas and apple juice until smooth. Transfer to a large bowl and stir in orange juice, lemon juice and salt. Taste and add honey or more lemon juice if necessary.

2. In a small bowl, combine diced banana, raspberries and mint.

3. Ladle soup into chilled bowls and top with raspberry and mint relish.


Tip
The soup can be prepared up to 2 hours ahead; cover and refrigerate until ready to serve.

Variation
For a smoothie-like rendition of this summer cooler, add 1 cup yogurt and reduce the apple juice by half.