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Chilled Berry Soup
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1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
Place strawberries in a food processor or blender; cover and process
until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla;
cover and process until blended. Pour into a large bowl; whisk in
sour cream until smooth. Cover and refrigerate until thoroughly
chilled, about 2 hours.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |