Monday, June 27, 2011

In The Kitchen: Chilled Strawberry & Ginger Soup

It's been so hot here lately I've become afraid of spending more than 5 minutes at a time in my kitchen (which, thanks to 1840's amenities, features a fireplace but no air conditioning), so smoothies and no-cook soups like this one are a life saver!

Chilled Strawberry & Ginger Soup
  • 3 cups Frozen Strawberries
  • 1 cup Chilled White Wine
  • 1 cup Plain Greek Yogurt
  • 4 Tablespoons Ginger-lemon Simple Syrup
  • 2 Tablespoons Orange Blossom Honey
  • Optional Toppings - Yogurt and Lemon Zest

To make the simple syrup, bring 1 cup water and 1 cup sugar to a simmer over low heat and stir until sugar dissolves. Remove from heat and add a few 1-inch chunks of fresh ginger and a some lemon slices to the pot. Let steep for 20 minutes. Strain mixture and chill.

To make the soup, add all ingredients to a blender or food processor and blend until combined. Spoon mixture into bowls and top with yogurt and lemon zest if desired.

Makes 4 servings.

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