Friday, May 17, 2013

Strawberry Soup

Last night I put strawberries to savory use in an entree salad. This sweet soup, on the other hand, can be served as a first course or -better yet - for dessert.

  • 3 and 1/2 cups halved strawberries
  • 1 and 1/4 cups pineapple juice
  • 2 tablespoons vegan sugar
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Dash of ground cardamom
  • 1 and 1/3 cups plain non-dairy yogurt
  • 2 teaspoons grated lemon rind
1. In a blender or food processor, combine the strawberries, pineapple juice, sugar, lemon juice, cinnamon, nutmeg, and cardamom.  Process until smooth.

Note: I recommend giving the mixture a good whirl, for at least a minute if not longer, to puree the strawberry seeds as finely as possible.

2. Add the yogurt and process just until blended.  Transfer to a bowl and chill for 3 hours.

3. Just before serving, sprinkle evenly with the lemon rind.

Nutrition Info:
5 servings (1 cup), Calories 124

Tasting Notes:
Excellent strawberry flavor, but if I'm to be honest, between the yogurt and the pineapple juice, this was really like eating a thick strawberry smoothie with a spoon instead of drinking it up from a straw. For something decidedly more soup-like, I'd nix the yogurt (perhaps almond milk instead?), and strain the mixture through a fine-mesh sieve to remove any lingering strawberry seeds. I'd also increase the cinnamon and nutmeg just a touch. I confess I also wasn't wild about the very Pepto-Bismol pink, but don't let that stop you from giving this recipe a try. My preference was definitely to serve for dessert - a delightful finish to a warm evening.


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