Chilled raspberry soup in a clear glass serving bowl garnished with strawberries, blueberries, and mint beside summer flowers.

Chilled Summer Berry Soup

Name: Chilled Summer Berry Soup
Prep time: 20 min
Cook time: 10 min
Total time: 300 min
Yield: 6 servings
Ingredients: 4 cups raspberries, fresh or frozen and thawed with their juices; 1 ¼ cups water; ¼ cup dry white wine or additional water; 1 cup cranberry-raspberry juice blend; ½ cup granulated sugar; 1 teaspoon ground cinnamon; 3 whole cloves; 1 tablespoon lemon juice; 1 cup vanilla Greek yogurt

Served cold, this smooth raspberry soup feels like a light dessert for the warmest days. Cinnamon and clove lend a quiet warmth, with vanilla yogurt cooling each spoonful.

By Betty Lou Gardner5 hrUpdated 2026-08-25

Bright, smooth, and lightly spiced, this Chilled Summer Berry Soup is a refreshing warm-weather dessert that feels both elegant and effortless! Sweet raspberries are blended with citrus, cinnamon, and creamy yogurt for a silky texture and vibrant flavor. Served thoroughly chilled, it’s a lovely addition to summer brunches, garden lunches, or light evening gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I think fruit soups are nice to serve when company comes for lunch in the summertime. They look a little special, but they’re really quite simple to make. If I have the time, I let this sit in the refrigerator overnight because the berries and spices seem to settle together better by the next day. It’s especially pretty served in my glass bowls with a few fresh berries on top.

How to Make Chilled Summer Berry Soup

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Raspberries, water, and optional dry white wine arranged around a vintage blender before puréeing the berry base.

Blend the Berry Base

Purée the raspberries with water and dry white wine, or additional water, until completely smooth.

Raspberry purée heating with cranberry-raspberry juice, sugar, ground cinnamon, and three whole cloves in a vintage floral saucepan.

Cook with Spices

Warm the raspberry purée with cranberry-raspberry juice, sugar, cinnamon, and cloves just until it reaches a gentle boil.

Cooked raspberry soup being pressed through a fine-mesh strainer into a glass bowl to remove raspberry seeds and three whole cloves.

Strain and Cool

Pass the cooked mixture through a fine-mesh strainer to remove the raspberry seeds and whole cloves, then cool the strained base before adding the yogurt.