Monday, July 2, 2012
I remember when I was young, back when my taste buds were much less adventurous, the thought of cold soup made me squirm. Soup was supposed to be comforting and warm. Perfect on a winter day, not something cold and refreshing on a hot day. When I had tried them, it wasn't necessarily a good experience.
Then, I went on a cruise to the Caribbean and the chefs there changed my mind. They let you order as many appetizers as you wanted so I always had to try a few each dinner and be adventurous as you wanted. This is where I learned that cold soup could be good!
Since it is the 4th of July this week, wouldn't it be great to impress your dinner guests with a patriotic dessert soup?
There are multiple uses for any leftovers. It freezes great into popsicles or to make smoothies.
1 pint strawberries (hulled)
1/2 cup orange juice
1 tsp lemon juice
1 tsp vanilla
1 TBSP or less of sugar
1/4 cup cream
whipped cream and blueberries for garnish
Put all ingredients into a blender and blend until smooth. Chill in the fridge until you serve (I would recommend at least 1 hr). Add garnish and serve.