Chilled Strawberry and Mint Soup Recipe | Robert Irvine
Difficulty: Simple
Makes: 6 portions
Nutrition Information per Portion- Serving size: 1/6 of recipe
- Calories: 245
- Fat: 16 g
- Saturated Fat: 10 g
- Carbs: 23 g
- Fiber: 2 g
- Sugars: 19 g
- Protein: 3 g
- Cholesterol: 56 mg
- Sodium: 53 mg
- Total Time: 1 hour 5 minutes
- Preparation: 5 minutes
- Chill: 1 hour
- 4 cups fresh strawberries
- 1 pint vanilla ice cream (frozen yogurt can be swapped in)
- 4 teaspoons honey
- 1/2 cup sour cream
- 1/2 cup heavy cream (can use vanilla yogurt as an alternative)
- 4 teaspoons strawberry pucker, optional (a schnapps-like liqueur)
- 4 teaspoons finely chopped fresh mint
Tip: Turn on Cook Mode to keep your device awake while preparing this recipe.
Directions- In a blender, place all ingredients except the mint leaves. Blend thoroughly until smooth.
- Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld. Right before serving, gently stir in the chopped mint and pour into bowls. This can be served as a refreshing cold soup or enjoyed as a summer beverage. Savor and enjoy.
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