Chilled Strawberry Romance: the Soup (Low Fat)
"This is a summer dream. It's the prettiest color (try to use the ripest deep red berries)and can be served as a soup or thinned and served in a crystal goblet. I made a half recipe and there was lots for two. The cooking time is chill time."
photo by Engrossed
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 quart strawberry, stem tops removed
- 8 ounces non-fat vanilla yogurt
- 1 pinch ground ginger
- 1 orange, juice of
- 4 -6 mint leaves
directions
- Wash and stem berries.
- Place ingredients in food processor or blender and puree until smooth.
- Chill and serve with a small dollop of yogurt and a mint sprig as garnish.
- *It can be further enhanced with a shot of Grand Marnier or a couple ounces of sweet champagne.
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Reviews
-
We liked this a lot. My Dh looked oddly at me when I asked him to put it in a bowl and top it with the yogurt I handed to him. But it was really good. It is february in Michigan so I didn't have great strawberries, I did add a tablespoon or so of sugar. Serving it as a soup also got my girls to eat some. -
THIS IS A GREAT CHILLED SOUP! I used very nicely ripe berries in this recipe, as well as a large, very sweet navel orange, & that added all the sweetness I needed. Sure you can drink it (a lot of regular soups you can drink, too), but this presents very well as a chilled fruit soup! Thanks for sharing a great recipe! [Tagged, made & reviewed in the current Comfort Cafe for my theme Soup ~ Seconds, Anyone?] -
We really enjoyed this. I misread the directions and used plain yogurt, but I think it was still very good. A great snack to have around the house when you want something filling, but delicious. Thanks! -
This was wonderful - I used a bit more juice plus a shot of Grand Marnier, easy to make, we both loved it.
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This was pretty much a standard strawberry smoothie. I like them. We drink them a lot at our California home. I made a special trip out to the strawberry stand today to purchase the reddest, ripest strawberries I could get for this recipe. Since it says "Soup" on the recipe, I served it in bowls with spoons, which my family thought odd. I did use 6 mint leaves, but didn't really taste either the mint or the ginger. I think it could at least 1/8 tsp of ginger. Also, more mint. Maybe 2 or 3 times as much and see how that goes. If I made this again I would serve it in glasses as a smoothie.
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