I just came across this chilled soup recipe while browsing a past issue of Victoria. I have not tried it yet, but looking over the ingredient list, this soup cannot be anything but divine. Since we are sharing strawberry inspired recipes, I hope many of you, like me, are drawn to create this recipe for yourself. Perhaps a delicious idea to serve for a Mother’s Day Tea Party. Enjoy!
Old-fashioned Strawberry Soup*
makes 3 cups
3 cups hulled, sliced fresh strawberries
1/4 cup sugar
2 tablespoons chopped fresh mint
1/2 cup peach nectar
3 tablespoons balsamic vinegar
1 cup sour cream or plain yogurt
1. In the work bowl of a food processor, combine the strawberries, sugar, and mint. Pulse to roughly chop. With the food processor running, slowly pour in the peach nectar and vinegar. Refrigerate soup until chilled, about 1 hour.
2. Spoon chilled strawberry soup into bowls or teacups, and top each with a dollop of sour cream or plain yogurt. Garnish with a fresh mint leaf.
*Victoria Magazine, July/August 2009