Chilled Minted Strawberry Yogurt Soup

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Minty, silky and sweet, this soup is easy and quick to make. The perfect start to a light spring luncheon or the perfect end to a summer night's meal.

210
Calories
0.5g
Fat
6g
Protein
8
Servings

Ingredients

1 c fresh spearmint leaves (loosley packed, washed)
1/2 c sugar
4 pt fresh strawberries (washed and hulled)
1/2 c honey
1 q Stonyfield Organic Fat Free Plain Yogurt

Garnish

Yogurt (sliced strawberries, and spearmint leaves)
Nutrition Information: 
Calories: 
210
Calories from Fat: 
5
Total Fat: 
0.5g
Sodium: 
80mg
Total Carbohydrate: 
47g
Dietary Fiber: 
4g
Sugars: 
42g
Protein: 
6g
Calcium: 
25%

Preparation:

Step 1

Combine the spearmint and sugar in the bowl of a food processor, fitted with the steel blade, and process until the mint is finely minced. Add the strawberries and honey, and process until the berries are puréed.

Step 2

In a large bowl combine the strawberry purée with the yogurt, and stir until well blended. Cover and refrigerate the soup several hours or overnight.

Step 3

Ladle the soup into chilled bowls and serve garnished with a dollop of yogurt, a slice of strawberry, and a fresh spearmint leaf.

Ingredients

1 c fresh spearmint leaves (loosley packed, washed)
1/2 c sugar
4 pt fresh strawberries (washed and hulled)
1/2 c honey
1 q Stonyfield Organic Fat Free Plain Yogurt

Garnish

Yogurt (sliced strawberries, and spearmint leaves)
Nutrition Information: 
Calories: 
210
Calories from Fat: 
5
Total Fat: 
0.5g
Sodium: 
80mg
Total Carbohydrate: 
47g
Dietary Fiber: 
4g
Sugars: 
42g
Protein: 
6g
Calcium: 
25%

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