Have Your Strawberry and Drink It, Too!

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.

(Serves 4)

Ingredients

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

1/2 cup water

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)

RECIPE: Party it Up with a Cool "Mojito Rojo"

Preparation

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;

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