Chilled Strawberry Soup Food

EASY COLD STRAWBERRY SOUP

Steps:

• Place the strawberries that have been hulled and halved into a blender.
• Add yogurt, orange juice, vanilla, (and sugar, if desired). (If your blender is smaller, mix only as many strawberries as your blender will handle at a time).
• Blend until rich and creamy.
• Place in the refrigerator for about two hours to chill.
• Serve in individual bowls and add a small amount of yogurt or whipping cream for garnishing.
• Sprinkle with ground ginger and top with mint leaves, if desired.

FRESH CHILLED STRAWBERRY SOUP

Steps:

• In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.

DISNEY WORLD'S STRAWBERRY SOUP

Steps:

• Thaw the frozen berries in their juices.
• Blend all of the ingredients (except the fresh berries) on low until smooth.
• Chill, shake well before serving.
• Add fresh strawberry halves as a garnish.

STRAWBERRY SOUP I

Steps:

• In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

COLD STRAWBERRY SOUP

Steps:

• Combine all ingredients in large bowl, stirring well.
• Transfer half of mixture to container of an electric blender and process until almost smooth.
• Repeat procedure with remaining half. Ladle soup into individual soup bowls. Serve immediately. Yield: 5 1/2 cups. Garnish with mint sprig.
• Great luncheon idea!

CHILLED STRAWBERRY AND MINT SOUP

Steps:

• Combine all the ingredients, except the mint, in a blender and mix well
• Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
• Stir in sugar to taste.
• Chill 8 hours or overnight in refrigerator before serving.

COLD STRAWBERRY SOUP WITH STRAWBERRY CREAM QUENELLES

Steps:

• The Quenelles
• Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
• Meanwhile, puree the strawberries in a food processor with the sugar.
• Whip the remaining 3/4 cup of cream.
• Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
• Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
• Sliced Strawberries
• Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
• The Strawberry Soup
• Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
• Assembly
• When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
• Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
• Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish.
• Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree.
• Adjust seasonings and chill well. You may want to adjust seasonings again before serving.
• To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

CHILLED STRAWBERRY-RHUBARB SOUP

Steps:

• Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren't in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.
• Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.

CHILLED STRAWBERRY-ORANGE SOUP

Steps:

• In a food processor or blender, process all the ingredients until smooth.
• If using fresh strawberries, cover and refrigerate for 1 hour to chill thoroughly. If using frozen strawberries, serve or cover and refrigerate until needed.
• Serve this soup within 24 hours for peak flavor.
• (Per Serving)
• Calories: 85
• Total Fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g
• Fiber: 2g
• Sugars: 17g
• Protein: 1g
• Dietary Exchanges
• 1 Fruit
• 1/2 Carbohydrate

CHILLED STRAWBERRY SOUP

Steps:

• In a saucepan, combine apple juice, 3/4 cup of water, sugar, cinnamon and cloves.
• Bring to boil over medium heat.
• Remove from heat; Cool.
• Place berries and remaining water in blender; cover and process until smooth.
• Pour into large bowl.
• Add apple juice mixture, yogurt and coloring.
• Stir well to combine.
• Cover and refrigerate until well-chilled.
• Garnish with additional berries and sour cream as desired.
• Cook time includes chill time.