Summer strawberry soup

4 Servings

Ingredients

Quantity Ingredient
1 quart Fresh strawberries, hulled
2 cups Water
½ cup Buttermilk
½ cup Fresh orange juice
Juice of 2 lemons
1 tablespoon Chopped fresh mint
¼ cup Brown sugar, optional
5 tablespoons Plain yogurt
Mint sprigs, for garnish

Directions

In a stainless-steel or enameled saucepan, combine everytning but the yogurt and the mint garnish. Bring to a boil, reduce heat and simmer gently for 10 minutes. Cool slightly, then puree in a blender or food processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt through each portion and garnish with mint sprigs.

Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 33mg Sodium NOTES : Orange and mint enhance this smooth appetizer.

Recipe by: Yankee Magazine - 6/96 Posted to EAT-L Digest 17 Apr 97 by Betsy Burtis <ebburtis@...> on Apr 18, 1997

Related recipes