strawberry Soup

Chilled Strawberry Soup

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

A strawberry soup mixed with some dairy and topped with ginger-soaked melon. There’s a lot going on here. Maybe too much!

Ingredients

Ginger Infused Melon Balls:
1 Cup pineapple juice
1/4 Cup Sugar
1 Tablespoon fresh ginger, grated
1/2 of a honeydew melon
1/4 cantaloupe
Soup:
3 Cups strawberries, the fresher the better
1/4 cantaloupe
4 ounces vanilla yogurt (or plain yogurt with 1/2 Teaspoon vanilla)
1 Cup milk
Pinch of sugar and salt
The original recipe calls for sour cream, but I'm not sure I recommend it.  Add it carefully.
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Helpful Equipment

Blender food processor

Directions

1) Mix pineapple juice, grated ginger, and sugar in a small saucepan and bring to a simmer over medium-low heat.  Stir and simmer for 5 minutes until it resembles a thin syrup.  Set aside to cool.

2) Ball your honeydew and cantaloupe with a melon baller.  Once your syrup is cool, pour the syrup over the melon and refrigerate for 4 hours or overnight.

3) For the soup, clean fruit and add to a food processor.  Pulse until smooth.  Add dairy and continue to pulse.  I recommend tasting as you go.  I added too much sour cream to mine and the final taste was a bit tangy.  Taste and adjust people.

4) Once the soup is done, chill it in the fridge for at least 4 hours.

5) Serve the soup with the melon balls and garnish with fresh chopped basil if you want.

Adapted from The Better Homes & Gardens Cookbook.