Summer Strawberry Soup
Yield
4 servingsPrep
10 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
strawberries
hulled |
*
|
| 2 | cups |
water
|
|
| ½ | cup |
buttermilk
|
|
| ½ | cup |
orange juice
|
|
| 2 | each |
lemons
juiced |
|
| 1 | tablespoon |
mint leaves
chopped |
|
| ¼ | cup |
brown sugar
optional |
*
|
| 5 | tablespoon |
yogurt, plain
|
|
| 1 | x |
mint sprigs
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
strawberries
hulled |
*
|
| 473 | ml |
water
|
|
| 118 | ml |
buttermilk
|
|
| 118 | ml |
orange juice
|
|
| 2 | each |
lemons
juiced |
|
| 15 | ml |
mint leaves
chopped |
|
| 59 | ml |
brown sugar
optional |
*
|
| 75 | ml |
yogurt, plain
|
|
| 1 | x |
mint sprigs
for garnish |
* |
Directions
In a stainless-steel or enameled saucepan, combine everything but the yogurt and the mint garnish.
Bring to a boil, reduce heat and simmer gently for 10 minutes.
Cool slightly, then purée in a blender or food processor, and chill thoroughly.
Before serving, swirl 1 tablespoon yogurt through each portion and garnish with mint sprigs.
