 |
Chilled Berry Soup
|
 |
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.
Yield: 4 servings.
|
Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |