Chilled Strawberry Soup
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Why not start off a summer meal with this fresh puréed fruit soup? It's cool, refreshing, and it mixes up in a snap!
What You'll Need
- 2 bags (16 ounces each) frozen strawberries, thawed
- 1 can (12 ounces) frozen apple juice concentrate, thawed
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup low-fat vanilla yogurt
What to Do
- In a medium-sized saucepan, combine the strawberries and apple juice concentrate over medium heat. Bring to a boil and cook for 5 minutes.
- In a small bowl, combine the water and cornstarch, stirring until smooth. Add the cornstarch mixture to the soup pot and stir constantly for 1 minute or until thick and clear.
- Allow to cool, then pour into a blender and purée for 5 to 10 seconds or until the mixture is smooth and frothy.
- Transfer to a large bowl, cover, and chill for 2 hours or until ready to serve. Just before serving, stir in the yogurt.
You can substitute 4 cups of sliced fresh strawberries for the frozen ones if you have fresh berries on hand.