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Iced Strawberry Soup

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Submitted by jempleton

YIELD

2 servings

PREP

20 min

COOK

0 min

READY

140 min

Ingredients

2 473
CUPS ML STRAWBERRIES
fresh, washed, hulled, dried *
1 1
MEDIUM MEDIUM ENGLISH CUCUMBER
peeled, cut into chunks *
2 473
CUPS ML LEMON YOGURT *
½ 118
CUP ML LIGHT RUM *
3 45
TABLESPOONS ML MINT LEAVES
chopped fresh
2 3E+1
TABLESPOONS ML SUGAR
1 1
X X MINT SPRIGS *
1 1
SLICES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 28 0% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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