Cold Strawberry Soup

Celebrate the local berry in all of its delicious simplicity

Although I believe that less is more, I don’t always live by those words. At any given time, I have about a dozen projects in motion, and I have a dresser full of clothes thatI don’t wear. But when it comes to in-season produce, I like to let the ingredients shine. Take strawberries, for instance. One of my favorite ways to enjoy them, aside from straight off the vine, is dipped in sugar. A cold strawberry soup, which combines the fresh berries with apple juice, creamy yogurt and fragrant spices, is another refreshingly simple way to highlight the sublime flavor of the fruit. If you tend toward more rather than less, like I do, garnish the soup with a bit of chocolate mint. Then take a moment to enjoy the flavors of summer.

Cold Strawberry Soup

1 cup apple juice
3/4 cup water
2/3 cup sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 cups strawberries
1/4 cup water
2 cups plain yogurt
1 tsp vanilla
Handful chocolate mint leaves, chopped

Combine apple juice, water, sugar, cinnamon and cloves in a saucepan and bring to a boil over medium heat. Remove from heat and cool. Puree strawberries and water until smooth in a blender and pour into a large bowl. Add yogurt and vanilla to strawberry mixture and also the apple juice mixture. Cover and refrigerate until well chilled. Garnish with fresh chocolate mint, if desired.

Recipe from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Otehlia Cassidy is a Madison writer and cook with a passion for local foods and culinary adventures. Read her blog, Local Flavor, and find more recipes here.

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