strawberry soup recipe
a chilled soup for hot summer days
- 1 quart strawberries, rinsed
- 1 cup sugar
- 1 cup plain Greek yogurt
- 4-5 fresh mint leaves, minced
- 4 cups ice water
- ¾ cup dry white wine
Place berries in a food processor and process for 1-2 minutes. Strain mixture through a sieve (reserve the liquid for another use). Combine the strawberry pulp, sugar, yogurt and mint in a large bowl. Stir in water and wine. Chill for 2-3 hours before serving.
