Strawberry Colada Soup Food

STRAWBERRY COLADA

Steps:

• 1. Blend together BACARDI® Mixers Pina Colada mix, BACARDI® Rum, strawberries and pineapple.
• 2. Add ice and blend for 45 to 60 seconds or until uniform.
• 3. Garnish with strawberries and pineapple.
• Serves five people.

STRAWBERRY COLADA

Steps:

• Add ingredients to a blender and mix for 15-20 seconds or until smooth.
• Pour into daiquiri glass.
• Garnish with a slice of strawberry and pineapple.

STRAWBERRY SHORTCAKE SOUP

Steps:

• In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
• Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
• For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool.
• In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.
• To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.

STRAWBERRY PINA COLADA

Steps:

• Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.;

STRAWBERRY COLADA

Steps:

• In a blender, mix together the crushed ice, rum, pineapple juice, coconut cream, and hulled strawberries.
• Blend until smooth, then, without straining, pour into a chilled highball glass (or 2 lowball glasses).
• Dress with the wedge of pineapple and a few strawberries.

STRAWBERRY COLADA SOUP

Steps:

• Combine the strawberry juice and coconut milk in a serving container and whisk together.
• Crush a scant cup of the strawberries, then stir into the juice-coconut milk mixture, followed by the cut strawberries.
• Sweeten as desired, then whisk in the cinnamon. Refrigerate for an hour or so before serving. If desired, garnish each serving with a few mint leaves.
• Per serving:
• Calories: 113
• Total fat: 4g
• Protein: 1g
• Fiber: 3g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 8mg

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:

• 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

VIRGIN-TWISTED STRAWBERRY COLADA

Steps:

• Make this just before you are ready to serve.
• Make both drink mixes according to directions substituting any alcohol for water.
• Pour the two together in a tall glass, turning it to create a twist w/ the colors.
• Place a squirt of whipped cream on top.

NON ALCOHOLIC STRAWBERRY COLADA

Steps:

• Blend in a blender until desired consitency.

STRAWBERRY COLADA SMOOTHIE

Steps:

• Place all the ingredients in a blender and mix well.

VIRGIN STRAWBERRY COLADA

Steps:

• Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.