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Chilled Strawberry Soup Recipe

A neighbor gave this recipe to my young daughter after she went to visit with a bowl and spoon in hand!—Ellen Lohrenz, Enid, Oklahoma

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Chilled Strawberry Soup Recipe

Prep: 20 min. + chilling

Yield: 4-6 Servings

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Ingredients

1 quart fresh strawberries
1 cup orange juice
1/8 teaspoon ground cinnamon
1-1/2 teaspoons quick-cooking tapioca
1 cup buttermilk
1/2 cup sugar
2 teaspoons lemon juice
1 teaspoon grated lemon peel
Whipped cream or yogurt and fresh mint, optional

Directions

In a blender, combine strawberries, orange juice and cinnamon; cover and process until smooth.
Transfer to a large saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in buttermilk, sugar, lemon juice and peel. Refrigerate. Garnish with whipped cream or yogurt and mint if desired. Yield: 4-6 servings.

Editor's Note: Hollowed-out honeydew or cantaloupe halves make fun serving bowls for this soup.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 44 mg sodium, 31 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Chilled Strawberry Soup in Country Woman May/June 1998, p35