Fresh Chilled Strawberry Soup Food

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.

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.

STRAWBERRY SOUP

Steps:

• Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
• Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
• Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.

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.

STRAWBERRY SOUP I

Steps:

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

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.

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 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.

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.

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.

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