Iced Strawberry Soup

140 minutes Prep: 20 minutes Cook: 0 minutes

28 calories per serving view nutrition facts

2-4 servings suggest servings

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Ingredients

2	cups	strawberries	fresh, washed, hulled, dried
1	medium	english cucumber	peeled, cut into chunks
2	cups	lemon yogurt
1/2	cup	light rum
3	tablespoons	mint leaves	chopped fresh
2	tablespoons	sugar
1	x	mint sprigs
1	slices	lemon

Directions

Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside.

Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator.

Serve ice cold, garnished with sprigs of mint and lemon slices.

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Nutrition Facts

Serving Size 15g

Amount per Serving

Calories 28 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 6.0g
Protein 0.0g	1%

Vitamin A	9%		Vitamin C	2%
Calcium	2%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Turkey Revenge Soup (for leftovers)

When I checked out the Turkry Revenge Soup recipe I thought one of my family had sent you MY recipe!! The kids have always loved this soup and say it tastes better than the turkey dinner itself. You can't go wrong and if there are any leftovers, it freezes well. H. Yarema