Thursday, May 19, 2011


I have never been a fan of chilled soups - in fact, in most cases, I found them revolting [I should put a disclaimer here that I have never been brave enough to try any of them either]. However, a friend of mine recently introduced me to strawberry soup and I am hooked! This soup is so refreshing and light that it can be considered breakfast, a snack, or a fresh dessert on a warm day.

1 c. apple juice
3/4 c. water
1/2 c. honey [or agave nectar or maple syrup, adjust to taste]
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves

Combine in saucepan and bring to boil over medium heat. Remove from heat and cool.

3 c. strawberries, frozen or fresh
1 14-oz can of full fat coconut milk or 2 c. greek yogurt
1 tsp. vanilla

Puree with cooled apple juice mixture in a blender until smooth.

Pour into individual dessert bowls and place in freezer until well chilled and ice crystals are just beginning to form. If you are using frozen strawberries, serve immediately for the same effect. You can refrigerate for a more soup-like consistency.

[This recipe is adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wart, p. 42]

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