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Iced Strawberry Soup

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

0 min

Ready

140 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups strawberries
fresh, washed, hulled, dried
* Camera
1 medium english cucumber
peeled, cut into chunks
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2 cups lemon yogurt
*
½ cup light rum
*
3 tablespoons mint leaves
chopped fresh
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2 tablespoons sugar
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1 x mint sprigs
*
1 slices lemon
* Camera

Ingredients

Amount Measure Ingredient Features
473 ml strawberries
fresh, washed, hulled, dried
* Camera
1 medium english cucumber
peeled, cut into chunks
* Camera
473 ml lemon yogurt
*
118 ml light rum
*
45 ml mint leaves
chopped fresh
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3E+1 ml sugar
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1 x mint sprigs
*
1 slices lemon
* Camera

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 puréed strawberries, stir to mix well; chill in refrigerator.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 280% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 9% Vitamin C 2%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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