CHILLED SPICED STRAWBERRY SOUP
Guests at my garden theme party loved the flavor of this beautiful fruit soup, calling it elegant, surprising and a real treat! Strawberry yogurt, pureed berries and a spicy syrup are blended to produce a fancy first course. -Sara Laker, Loda, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool., Place strawberries and remaining water in a blender; cover and process until smooth. , Pour into a large bowl. Add apple juice mixture, yogurt and food coloring if desired. Chill. Garnish with additional strawberries if desired.
Nutrition Facts : Calories 195 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 42mg sodium, Carbohydrate 45g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
CHILLED STRAWBERRY SOUP
This is the recipe if you've been trying to imitate the one you had on Carnival Cruise Lines. Serve in chilled soup bowls, and garnish with fresh sliced strawberries.
Provided by MCLISA
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 8h
Yield 6
Number Of Ingredients 5
Steps:
- Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 14.4 g, Cholesterol 69.3 mg, Fat 20.4 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 12.7 g, Sodium 59.6 mg, Sugar 10.3 g
COLD STRAWBERRY SOUP
Steps:
- In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
- Serve with garnish of mint leaves
STRAWBERRY SOUP
Provided by Robin Miller : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.
CHILLED BLUEBERRY AND STRAWBERRY SOUP
Make and share this Chilled Blueberry and Strawberry Soup recipe from Food.com.
Provided by philip dreger
Categories Low Protein
Time 6h15m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine berries, sugar, water, lemon and cinnamon sticks in heavy saucepan and bring to a boil.
- Lower heat and simmer for 15 minutes.
- Transfer to a bowel and chill for 4 hours or overnight.
- Discard lemon and cinnamon sticks.
- Puree remaining ingredients
- Pour in a bowel and wisk in yogurt.
- Chill for several hours to meld flavors.
Nutrition Facts : Calories 243.3, Fat 2, SaturatedFat 0.9, Cholesterol 5.3, Sodium 24, Carbohydrate 58.5, Fiber 5.1, Sugar 49.3, Protein 3
CHILLED BERRY SOUP
I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add the 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.
Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
DISNEY WORLD'S STRAWBERRY SOUP
We tried this wonderful chilled soup at the Grand Floridian resort in Disney World. My daughter absolutely loved it! I came across this recipe on a site that lists recipes from Disney.
Provided by bozell6
Categories Strawberry
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the frozen berries in their juices.
- Blend all of the ingredients (except the fresh berries) on low until smooth.
- Chill, shake well before serving.
- Add fresh strawberry halves as a garnish.
CHILLED CUCUMBER-DILL SOUP
Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.
Provided by Cheryl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Set 1/4 cup of cubed cucumber aside.
- Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
- Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
- Place into the refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 12.8 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 419.1 mg, Sugar 6.6 g
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Servings 4Total Time 30 minsEstimated Reading Time 3 mins
- In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes.
- In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth.
- Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.)
- Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately.
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