Iced strawberry soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh strawberries, washed, hulled and dried |
| 1 | medium | English cucumber, peeled and cut into chunks |
| 2 | cups | Lemon yogurt |
| ½ | cup | Light rum |
| 3 | tablespoons | Chopped fresh mint leaves |
| 2 | tablespoons | Sugar |
Directions
Mint sprigs Thin lemon slices
Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside. Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator. Serve ice cold, garnished with sprigs of mint and lemon slices. Makes 4 cups Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.