Iced Strawberry Soup
Yield
2 servingsPrep
20 minCook
0 minReady
140 minLow 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 |
*
|
| 1 | medium |
english cucumber
peeled, cut into chunks |
*
|
| 2 | cups |
lemon yogurt
|
* |
| ½ | cup |
light rum
|
* |
| 3 | tablespoons |
mint leaves
chopped fresh |
|
| 2 | tablespoons |
sugar
|
|
| 1 | x |
mint sprigs
|
* |
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
strawberries
fresh, washed, hulled, dried |
*
|
| 1 | medium |
english cucumber
peeled, cut into chunks |
*
|
| 473 | ml |
lemon yogurt
|
* |
| 118 | ml |
light rum
|
* |
| 45 | ml |
mint leaves
chopped fresh |
|
| 3E+1 | ml |
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 puréed strawberries, stir to mix well; chill in refrigerator.
Serve ice cold, garnished with sprigs of mint and lemon slices.
