Food
Cold Strawberry Soup
By Yankee Magazine|Apr 21 2002|
Yield
Makes 3-1/2 cups
Ingredients
1 quart fresh or frozen strawberries
1/3 cup orange juice
1/4 cup cranberry juice
1/2 cup yogurt
1 teaspoon lime juice
2 tablespoons sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
whipped cream or yogurt for garnish
fruit for garnish
fresh mint leaves
Instructions
Mix all ingredients (except garnishes) together and puree in food processor or blender. Chill for several hours to allow flavors to blend.
Garnish each serving with a dollop of whipped cream or yogurt, more cinnamon if desired, fruit, and a mint leaf.
Very unusual — a good dish for company.
Be careful!! Guests will want to fill up on this before the rest of the meal. It’s that delicious and perfect for summer evenings.
I really enjoy strawberries, so this is perfect. The whip cream with this is wonderful. I’m thinking of trying it with a little chocolate syrup drizzled on top for fun. .
Even with extra fresh strawberries and Cool Whip, the cinnamon was overbearing. A family member thought it was made with tomatoes! We had to throw most of it out. Hopefully I must have erred in some way!?
Unusual but delightful. I found a similar recipe in Grandmother’s things, but it called for only 1 teaspoon cinnamon rather than 1 tablespoon. A keeper for sure.
A full tablespoon of cinnamon totally overpowered this! I love cinnamon, but this is supposed to be Strawberry Soup, not Cinnamon Soup!