I found this recipe on pinterest and was intrigued by a cold strawberry soup. Normally I would have passed on making this but I wanted to be a little adventerous this year with a few of my CSA items. I found this soup to be sweet and refreshing on a humid day. So what do you think? Nailed it, right?
Ingredients
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| my soup |
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Ingredients
- 1 quart
sliced strawberries
- 1
cup lowfat buttermilk **
- 2
teaspoons lemon zest
- 1 sprig
of fresh thyme
- 2
tablespoons honey
Using a
blender combine the strawberries and buttermilk until smooth. Transfer to a bowl. Add the lemon zest and sprig of thyme to
blended strawberries. Cover and chill
for 12-24 hours. Strain soup prior to
serving. Discard the thyme.
** may substitute with 1 cup plain yogurt
Adapted from
diabeticlivingonline.com
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