Summer is setting in. Are you looking for a yummy way to cool off? Jan Bulla-Baker’s Cold Strawberry Soup is fruity, summery, and refreshing.
Cold Strawberry Soup
Bloomington Cooking School
1 pound strawberries, fresh or frozen
1/4 cup sugar
1/2 cup orange juice
2 tablespoons white or rosé wine
1/2 cup buttermilk
1/8 teaspoon ground cardamom
1/2 nonfat plain yogurt
1) If using fresh strawberries, cut off the leaves and cut berries in half.
2) Heat strawberries, sugar, orange juice, and white wine in a sauce pan until the strawberries soften (or, if you are using frozen strawberries, until they thaw) and the sugar melts.
3) Take the mixture off the heat and purée with an immersion blender.
4) Mix the cardamom into the buttermilk and whisk it into the strawberry mixture. In a medium-size bowl, whisk a small amount of the mixture with the yogurt. When smooth, add the rest of the strawberry mixture to the bowl and mix.
5) Chill and serve.