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A cool and refreshing summertime soup, perfect for the hot days ahead.
4 cups strawberries, hulled and cut in quarters
1 tablespoon honey
zest of 1 medium orange or 1 lemon
4 mint leaves, chopped
1 teaspoon vanilla extract (optional)
2 to 3 tablespoons orange juice or lemon juice
1/2 cup water
1 cup low fat plain or vanilla greek yogurt
1 cup evaporated skim milk or any low fat milk
4 mint sprigs, for garnish
1 cup strawberries, sliced, for garnish
Combine strawberries with honey, zest, mint, vanilla, juice and water in a small sauce pan and simmer over medium heat for about 10 minutes, breaking down strawberries with a fork as they soften. Remove from heat and let cool to room temperature.
Once cooled, combine strawberry mixture with yogurt and milk in a blender and puree until smooth. Add more milk if you prefer the soup thinner.
Chill soup for at least 30 minutes before serving.
Divide soup among four bowls and garnish with a mint sprig and ~ 1/4 cup sliced strawberries.
4 servings (1-1/4 cup each)