Guest guest Posted November 10, 2000 Report Share Posted November 10, 2000 Maybe I should start a cookbook just for recipes I want to make when the weather is warm, and another for cold weather. Fruit soups always look so yummy, but I never make them. This one and the Blueberry Soup would be good starts. And I like the idea of serving the soup in hollowed out cantaloupe shells. Kathleen * Exported from MasterCook * Strawberry Soup Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 49 Serving Size : 4 Preparation Time :0:00 Categories : Fruits Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain yogurt 1 cup sliced fresh strawberries 2 tablespoons orange juice 1 tablespoon honey ***GARNISHES*** fresh strawberry slices fresh mint sprigs OR kiwi slices -- optional 4 servings This speedy chilled soup is one of my summer favorites when strawberries are at their ripest and sweetest. Since the soup is served cold, chilled bowls are a nice added touch and will help keep the soup cool on a warm day. If you are planning to serve it immediately, begin with chilled ingredients. ADVANCE PREPARATION: If you begin with fresh ingredients, this soup may be made in advance and refrigerated for up to 2 days. In a food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS • substitute white or red grape juice for orange juice • substitute apple juice for orange juice • serve in hollowed-out cantaloupe shells - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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