No one wants to sit down to a piping hot soup in the summer; here's an unusual and tasty option: have yourself a little strawberry soup! Not only are strawberries a greater source of vitamin C than oranges, they are also packed with antioxidants and nutrients like potassium, folate and fiber. Enjoy this recipe which takes this delicious berry to the next level.
4 cups fresh California strawberries, hulled and quartered
1 tablespoon honey
Zest of 1 medium orange or 1 lemon
4 chopped mint leaves
1 teaspoon vanilla extract (optional)
2 to 3 tablespoons orange juice or lemon juice
1 cup low fat plain or vanilla Greek yogurt
1 cup evaporated skim milk or any low fat milk
4 mint sprigs (for garnish)
1 cup sliced strawberries (for garnish)
Combine strawberries with honey, zest, mint, vanilla, juice and water in a small sauce pan and simmer over medium heat for about 10 minutes, breaking down strawberries with a fork as they soften. Remove from heat, and let cool to room temperature. Once cooled, combine the strawberry mixture with yogurt and milk in a blender, and puree until smooth. Add more milk if you prefer the soup thinner. Chill soup for at least 30 minutes before serving. Divide soup among four bowls and garnish with a mint sprig and approximately 1/4 cup sliced strawberries.
Nutrition Information Per Serving: 170 calories; 1.5 g fat;