Chilled Strawberry SoupSubmitted by: ACHOUV
IntroductionA light, delightfully refreshing way to end a hearty summer bbq meal, or any heavy meal for that matter. Can be made the day before the feast. A light, delightfully refreshing way to end a hearty summer bbq meal, or any heavy meal for that matter. Can be made the day before the feast.
Strawberries, fresh or frozen, approx 10 cup, stemmed and cut in half or quarters
Ginger Root, 2 tsp or a 1/2 tsp of powdered ginger
Limes, 2 fruit (2" dia)
Brown Sugar, 1 cup, packed
Peppermint, fresh, 1 tbsp
Water, tap, 24 fl oz
I love to serve the strawberry soup with home-made mint, basil or rosemary sorbet.
As a variation blend 8 leaves of peppermint with the strawberries.
Put the water to boil, add the ginger and the zests of the limes.
Cook on low fire until the water thickens for approximately 25 minutes.
Remove the stems and centers of the strawberries. Cut into halves or quarters depending on the size of the strawberries.
Strain and place in blender along with the strawberries. Blend until smooth. Add more sugar if necessary until dersired sweetness. Blend until dissolved.
Keep chilled until ready to serve.
Decorate with mint leaves.
Serving Size: makes 9 1-cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user ACHOUV.