Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.
Chilled Minted Strawberry Yogurt Soup
Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.
Ready In: 4 hours
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
Yields: 8 Servings
- 1 c fresh spearmint leaves (loosley packed, washed)
- 1/2 c sugar
- 4 pint fresh strawberries (washed and hulled)
- 1/2 c honey
- 1 quart Stonyfield Organic Fat Free Plain Yogurt
- Yogurt (sliced strawberries, and spearmint leaves)
Ingredients
Garnish
directions
Step 1
Combine the spearmint and sugar in the bowl of a food processor, fitted with the steel blade, and process until the mint is finely minced. Add the strawberries and honey, and process until the berries are puréed.
Step 2
In a large bowl combine the strawberry purée with the yogurt, and stir until well blended. Cover and refrigerate the soup several hours or overnight.
Step 3
Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.
