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Chilled Strawberry Soup

(1 Votes)

Why not start off a summer meal with this fresh puréed fruit soup? It's cool, refreshing, and it mixes up in a snap!

In a medium-sized saucepan, combine the strawberries and apple juice concentrate over medium heat. Bring to a boil and cook for 5 minutes.
In a small bowl, combine the water and cornstarch, stirring until smooth. Add the cornstarch mixture to the soup pot and stir constantly for 1 minute or until thick and clear.
Allow to cool, then pour into a blender and purée for 5 to 10 seconds or until the mixture is smooth and frothy.
Transfer to a large bowl, cover, and chill for 2 hours or until ready to serve. Just before serving, stir in the yogurt.

You can substitute 4 cups of sliced fresh strawberries for the frozen ones if you have fresh berries on hand.

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I have not made this yet so I cannot rate it.

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NoNoNannette

Jun 30, 2012

This is not a no cook soup, but it's a GREAT SOUP Yummmmmmmmm!

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