March 10, 2011

Chilled Strawberry Soup

Spring is in the air in Southern California, yes indeed.  Mother nature is blessing us with beautiful 85 degree weather.  Tomorrow, it's yard work and get a tan day.  I have been seeing the first signs of Strawberries all around me so of course I am gathering my strawberry recipes.

I love soup.  Hot soup that warms you to the bone, so I was somewhat skeptical of cold strawberry soup.  I was pleasantly surprised.  The more it chilled the better it tasted.  This would be such a great first course to a brunch or could be served as a dessert with a dollop of cream.  You really only can eat a small amount.  I love the touch of cloves (and I mean a touch).  It can be very powerful. 

1 cup apple juice
1 cup water, divided
2/3 cup sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups fresh strawberries
2 cartons (8 oz. each) strawberry yogurt
2 drops red food coloring (optional)
Additional strawberry halves for garnish

In saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat.  Remove from the heat: cool.  Place strawberries and remaining water in a blender or food processor; cover and process until smooth.  Pour into a large bowl.

Add apple juice mixture, yogurt and food coloring if desired.  Cover and refrigerate until well chilled.  Garnish with additional strawberries. 

Yield 6-8 servings


⚜ ↁℯℬℬᴵℰ⚜ said...

YUMMY...I like that we can print this recipe too. Thanks for sharing. Please add my link or button for the newbie party.

Jane@Cottage at the Crossroads said...

This looks so refreshing and delicious. I think I'll try this in a few weeks when the local strawberries will be ripe.