Strawberry Balsamic Soup Recipe - Cooking Index
Strawberry Balsamic Soup Recipe - Cooking Index
This marvelous cold fruit soup was contributed by Lisa Gitelson. She says it best: "give it a try on a hot summer's night, don't tell your guests what's in it, and they will fall in love." No-fat and low-fat yogurt work beautifully.
Type: Fruit| 1 | Strawberries | |
| 1 cup | 198g / 7oz | Sugar |
| 6 tablespoons | 90ml | Balsamic vinegar |
| 1/2 teaspoon | 2.5ml | Finely-grated orange zest |
| 1/2 teaspoon | 2.5ml | Finely-grated lemon zest |
| 1 tablespoon | 15ml | Grand Marnier (or orange juice) |
| 6 cups | 1422ml | Plain yogurt |
| Garnish | ||
| 20 | Halved strawberries - tossed with | |
| 1/2 cup | 99g / 3.5oz | Sugar - and also |
| 2 tablespoons | 30ml | Balsamic vinegar |
Allow the garnish ingredients to macerate for at least 2 hours at room temperature or in the fridge.
Puree the strawberries with the sugar, vinegar, zests, and Grand Marnier. Make sure the sugar has completely dissolved -- and let it sit for a few minutes if it hasn't.
Whip the yogurt in a bowl, then stir in the puree until smooth. Chill well, at least two hours.
When ready to serve, ladle the soup into flat bowls and top with the macerated strawberries. Drizzle a few teaspoonsful of the strawberry syrup over each bowl in a dashing pattern.
Serve cold in flat bowls to 6 to 8 as a tantalizing first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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