I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!
TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!
Chilled Strawberry Soup
Author: This Mess Is Ours Prep time: 2 hours 15 mins
Total time: 2 hours 15 mins Serves: 4 cups
This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.
- 3 cups sliced fresh strawberries, preferably organic
- 1 cup plain Greek yogurt
- ½ cup white grape juice (or white wine)
- 3 tablespoons raw honey (one tablespoon was sufficient)
- freshly ground black pepper
- sliced fresh strawberries
- 1 or 2 radishes, cut into thin shreds with a grater or mandoline
- fresh mint
- In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!
If you have never visited the Kraft Foods site on the Internet, you are missing alot! They have now created a new APP for those who know what this is – iFood Assistant. iFood is voice activated so that you say what you are looking for and then they give you a variety of recipes. It even allows you to create a shopping list for that recipe.
Anyways…it is Fall or Autumn whatever you wish to call it. We love all of the root vegetables found in Canada and the US, BUT we cannot find many of them here in Mexico. At one time we could get spaghetti squash, acorn squash and butternut. Those days are over, as the locals don’t usually eat any of the above. They do get pumpkins (sometimes pumpkin pie filling) and zucchini, but NO parsnips, turnips, etc. Occasionally we get patty pans at Costco or a small version of buttercup…. This is pretty much what we see locally –
In my despair today I decided to use the last can of pumpkin and make soup! I was inspired by Larry buying a helmet squash (whatever that is in Spanish) which he baked and cut up to put in the freezer for WINTER! I thought if this recipe worked I could use his pumpkin/squash to make more… So here it is-
Creamy Curried Pumpkin Soup (Kraft Foods 2009)
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
¾ tsp. curry powder
½ tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Serve with freshly grated nutmeg.
*You know I can’t resist some suggestions, such as……maybe add a little corn OR saute some sliced carrots with the onions OR sauteed red pepper strips…you get the idea! Maybe slices of radishes sauteed with the onions….
By the way…it was great. We each had two bowls (the entire recipe)…
For more info on summer and winter squash, check out this site – http://whatscookingamerica.net/squash.htm