Time 10m Yield 2 servings. Number Of Ingredients 3 Steps:
In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.
Time 25m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool., Place strawberries and remaining water in a blender; cover and process until smooth. , Pour into a large bowl. Add apple juice mixture, yogurt and food coloring if desired. Chill. Garnish with additional strawberries if desired.
Time 8h Yield 6 Number Of Ingredients 5 Steps:
Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Time 15m Yield 6 to 8 servings Number Of Ingredients 5 Steps:
In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill. Serve with garnish of mint leaves
Time 1h5m Yield 6 servings Number Of Ingredients 7 Steps:
Combine all the ingredients, except the mint, in a blender and mix well Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.
Time 8h10m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish. Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree. Adjust seasonings and chill well. You may want to adjust seasonings again before serving. To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.
Yield serves 6, 2/3 cup per serving Number Of Ingredients 5 Steps:
In a food processor or blender, process all the ingredients until smooth. If using fresh strawberries, cover and refrigerate for 1 hour to chill thoroughly. If using frozen strawberries, serve or cover and refrigerate until needed. Serve this soup within 24 hours for peak flavor. (Per Serving) Calories: 85 Total Fat: 0.5g Saturated: 0.0g Trans: 0.0g Polyunsaturated: 0.0g Monounsaturated: 0.0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 21g Fiber: 2g Sugars: 17g Protein: 1g Dietary Exchanges 1 Fruit 1/2 Carbohydrate
