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 people

Categories: not tried, soup

Ingredients

  • 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

  1. In food processor or blender, combine peach, nectarine and strawberry slices with yogurt, sugar and lemon juice.

  2. Process until smooth.

  3. Cover and refrigerate.

  4. Spoon into soup bowls and garnish with mint.

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