Iced strawberry soup

4 servings

Ingredients

Quantity Ingredient
2 cups Fresh strawberries, washed, hulled and dried
1 medium English cucumber, peeled and cut into chunks
2 cups Lemon yogurt
½ cup Light rum
3 tablespoons Chopped fresh mint leaves
2 tablespoons Sugar

Directions

Mint sprigs Thin lemon slices

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 pureed strawberries, stir to mix well; chill in refrigerator. Serve ice cold, garnished with sprigs of mint and lemon slices. Makes 4 cups Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.

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