Chilled Strawberry Soup Recipe
(from kintyre’s recipe box)
93 Calories per serving, 20.1 grams carbs, 3 grams protein, 5 mg cholesterol, 32 mg sodium, 2 grams dietary fiber, 1 gram fat (7% of calories from fat)
Selection & Storage: Look for brightly colored, plump berries with a strong scent.
Small berries are the tastiest.
Strawberries do not ripen after they have been picked.
Do not wash berries before storing. Place in a single layer on a paper towel in a moisture proof container.
In the refrigerator, they will last two to three days.
Preparation: Use strawberries in salads, souffles, breads, preserves, tarts, and frozen confections.
Source: Recipe card
Serves 8 peopleIngredients
- 1 peach, peeled and sliced
- 1 nectarine, peeled and sliced
- 2 cups strawberries, sliced
- 2 (8 ounce) cartons strawberry yogurt
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- Fresh mint leaves
Directions
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In food processor or blender, combine peach, nectarine and strawberry slices with yogurt, sugar and lemon juice.
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Process until smooth.
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Cover and refrigerate.
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Spoon into soup bowls and garnish with mint.