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Strawberry
Soup
From: kcook
This refreshing cold soup can take a bite out of the Winter blahs
or keep it around to freshen-up your Summer lunch menu as it must
be summer somewhere!
Serves 4
- 1 pint Fresh or Frozen Unsweetened Strawberries (About 2 cups)
- 1/2 cup Dry White Wine (or Apple Juice as a Non-Alcohol Substitute)
- 1 tsp. Lemon Rind; Finely Grated
- 1/2 cup Granulated Sugar
- 1 Tbs. Fresh Lemon Juice
Hull the strawberries if fresh.
Wash, rinse, and dry.
(If using frozen berries, thaw thoroughly and remove any excess liquid
prior to preparation.)
Slice 3 of the berries and set aside for use as garnish later.
Place remaining berries in a blender or food processor.
Add wine, lemon zest, sugar and lemon juice and puree until smooth.
Pour into a bowl and refrigerate until well chilled.
Serve in chilled soup bowls with garnish of reserved strawberry
slices.
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