Chilled Ginger Strawberry Soup
Healthy soup recipes are not just for cold winter days. This ginger and strawberry soup is served chilled and is perfect for a light lunch on a hot summer day or served as a starter at a barbecue or picnic. What a wonderful cooling combination.
Servings: 4
Calories: 130kcal
Ingredients
- 2 cups strawberries, hulled and sliced or (thawed) frozen
- 1 cup orange juice
- 0.25 cup sugar
- 1 tablespoon grated fresh ginger
- Fresh mint sprigs, optional
- 0.25 cup sliced almonds
Instructions
- Purchase strawberries that are red and plump. Wash and clean strawberries under cold running water. Cut the tops off the strawberries. Remove any bad spots. Even the freshest pound of berries will have a blemish or two. Reserve four strawberries to garnish.
- In a blender, combine all the ingredients but the mint and process until smooth. Refrigerate the soup for at least one hour or until chilled. Ladle the soup into bowls and garnish with mint and strawberry.
Notes
About strawberries: Strawberries are a delicious fruit that can be eaten alone or added to many food dishes. Strawberries contain vitamin C and dietary fibers, are high in antioxidants which can help reduce the risk of cancer. When purchasing Strawberries, always look for plump red ripe fruits; Strawberries will not ripen any further after picking. After buying Strawberries, they should be cleaned and refrigerated to prevent early spoilage.
Useful Tips to Make Chilled Ginger Strawberry Soup:
- Use Fresh Ingredients: For the best flavor, use fresh strawberries, especially when they are in season.
- Customize the Garnish: You can also garnish with a dollop of whipped cream or a drizzle of honey for extra richness.
- Chill Well: Ensure the soup chills thoroughly for at least an hour to develop the flavors and achieve the perfect cold temperature.
- Blender Tip: If you prefer a smoother texture, blend the soup a bit longer or strain it before serving.
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