Strawberry Soup

So, you’ve had your fill of strawberry shortcake, chocolate covered strawberries, strawberry pie, and just plain strawberries. You’ve even made a pot of jam to save for Christmas thumbprint cookies. And yet there’s still a basket of almost too-ripe berries in the fridge. Well here’s an idea. From Asia to Scandinavia, to Eastern Europe, cold fruit soups are a seasonal tradition—peaches, rhubarb, watermelon, cherry, and strawberry. Here’s one that’s quick, easy, bright and delicious—and as calorie conscious or as decadent as you like.

• 2 cups strawberries, washed and hulled
• 1 cup total, mixed to taste—Greek yogurt, heavy cream, and/or sour cream (use more than 1 of these for best taste and texture)
• 1 cup milk
• 2 tblsp sugar

Put all ingredients in blender or food processor and puree. Chill overnight. Serve garnished with more strawberries, a mint leaf, sprig of rosemary or drops of cream or yogurt.

The Kitchen Hive