Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, strawberry soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Strawberry soup is a summer favorite that can be made with fresh strawberries in the summer or frozen strawberries all year long. The yogurt and sour cream in this cold soup recipe add the protein needed for kids lunch boxes.
Strawberry Soup is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Strawberry Soup is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook strawberry soup using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Strawberry Soup:
- Make ready 1 pound fresh strawberries, cut into large chunks
- Get 1/4-1/3 cup sugar
- Get 1/3 cup plain yogurt, or sour cream, or creme fraiche
- Make ready 1/2 cup milk or cream
- Prepare 1 teaspoon fresh lemon juice, or to taste
- Prepare Garnish: Softly Whipped Cream
However, even if cold soup is not usually your thing, we think there's a good chance our Chilled Strawberry Soup will make you a convert. With a taste somewhere between a berry smoothie and melted strawberry ice cream—without the heavy sugar content—this sweet-and-tart soup makes a memorable appetizer or dessert for summer parties. We tried this wonderful chilled soup at the Grand Floridian resort in Disney World. Francesco Mazzei's strawberry soup recipe produces a wonderful Summer dessert, infused with thai basil and Szechuan pepper and served with heavenly vanilla mascarpone.
Instructions to make Strawberry Soup:
- Wash and cut the strawberries in half (or quarters if using large strawberries). Place in your food processor and pulse just to break up the strawberries. Then add the sugar, yogurt, milk, and lemon juice and process just until combined. (You do not want a smooth soup you want there to be small chunks of strawberries in the soup.) Adjust the ingredients to taste. You can serve the soup immediately, but it's best if you cover and chill in the refrigerator for a few hours before serving.
- Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream or sour cream, if desired. - - Makes about 3 - 4 servings.
- More notes- this recipe is adjustable, maybe you have strawberries you just need to use up and have half a container, just Scale down the rest of the ingredients.
Mosto cotto is used in a similar way to balsamic vinegar, and is made from syrupy grape juice. Strawberry soup came to mind one day when the heat waves were just too much to bare and cooking was the last thing we wanted to do. This soup proved to me the perfect lunch choice! It came together in minutes and kept us full until evening when we had a light, mainly vegetarian dinner. When NYC experiences heat waves, I crave this chilled Strawberry Soup!
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