Colorful Strawberry Soup With Kiwi Food

KIWI STRAWBERRY SPINACH SALAD

Steps:

• Wash spinach several times.
• Pat dry with paper towels or use a salad spinner.
• The salad spinner works great.
• In a large bowl, combine sugar, oil, vinegar, paprika and Worcestershisre sauce, cover and process for 30 seconds.
• Add onions and seeds.
• Pour over salad and toss to coat.
• Serve immediately.
• You can prepare dressing ahead of time and place in refrigerator.
• Don't pour over salad until time to serve.
• This will keep the spinach fresh and the flavor of the dressing great.

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.

RAINBOW FRUIT SKEWERS

Steps:

• Layer each skewer with fruit, starting with a marshmallow pushed all the way to the end. Follow that with one blackberry, two blueberries, one kiwi round, one pineapple cube, one cantaloupe cube and finish with one strawberry.
• Arrange on a plate in the form of a rainbow so the marshmallows are at one end of the plate close together and the strawberries are fanned out at the top.

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.

STRAWBERRY SOUP A LA KIEV

Steps:

• Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring gently for 20 to 25 minutes to fully blend the flavors. Do not allow to boil. Serve warm or 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.

CHILLED STRAWBERRY ROMANCE: THE SOUP (LOW FAT)

Steps:

• 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.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)

Steps:

• Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
• Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
• In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
• Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
• Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
• Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
• Cool the mixture completely. Process the mixture according the ice cream machines instructions.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.