Chilled Strawberry (Dessert) Soup

This is the second chilled soup I have made in a week, and only the third time in my whole life I have had it.  It's winter, so why am I not making hot soup?  I have no idea, but when a craving hits you.  You go with it.

Start with the ripest strawberries you can find.  Wash, and hull about 2 cups.  Place 1 cup of sour cream in a food processor or blender along with one cup of milk. Add all two cups of your delicious strawberries.  If some don't make it to the blender, cause they land in your mouth, go with it.

Process mixture until smooth.  Taste.  Add sugar while processing to your liking.  I know you can't believe that I am going to say this, but: you are done.  That's it.  Place mixture into sealed tight container and refrigerate for at least six hours, but do not let sit without consumption for more than 24 hours.

When ready, place soup into bowl and garnish with fresh strawberry slices.  This was so delicious, melted in my mouth.

I mean, look at those colors!  I can't imagine a better, more refreshing, dessert to add a punch of flavor and color.  I say it all the time, but I can't say it enough: this was absolutely, delicious.  Delicious.  No other words for it.

Chilled Strawberry (Dessert) Soup


2 cups of fresh strawberries


1 cup of milk ( I used Vanilla Almond Milk for health benefits)


1 cup of Sour Cream ( I used organic, full fat.  Tastes better, it's only a little bit, and no additives)


Agave Nectar to taste (Agave Nectar is a sugar sweetener.  I would say about 1/4 cup of Agave and 1 cup of Sugar will do the trick)




Enjoy!

Chilled Cucumber, Basil, and Mint Soup

The first time I had chilled soup was when I had my tonsils out and I could not eat anything.  The cold felt good, but popsicles were getting old, so my mom made me Gazpacho soup, and cold soup is now one of my favorites.

I found this recipe on Martha Stewart's website, and it was so good.  I originally had wanted to have a salad, but I saw this and was so intrigued by how unique it sounded.  I also wanted to expand my palette and those of my guests with something unique and different. It was perfect for the meal because we made small amounts for each person, so those that did not like it, didn't have to waste any, and those that did, were left wanting more. The basil and mint were very refreshing, and if you use low fat sour cream, then this soup is as healthy as it gets.  Here is my rendition of the recipe:

Chilled Cucumber, Basil, and Mint Soup


Serves 4


1 cup of Sour Cream
1/2 cup of fresh Basil
1/2 cup of fresh Mint
1/4 cup of diced Scallion 
1 cup of water
1 large seedless Cucumber
1 tablespoon of lemon juice
Thin Cucumber slices for garnish


Remove Basil and Mint leaves from stems, and rip (or use a fancy machine and chop) into small pieces.  Place Sour Cream into a food processor or blender, along with the Basil, Mint, Scallion, and water.  Process until blended, but not smooth.  The soup should be a bit chunky.  Chop the cucumber into small pieces and add to the mixture along with the lemon juice.  Process again until almost smooth.  The consistency here is your call.  Cold soup might throw your guests for a loop anyway, so chunky soup might really do it to them.  If so, make it smooth.  If not, then let the Cucumber chunks be very present. Remove from processor and chill in a sealed bowl for at least three hours.  Soup is best served on the same day.  When you are ready to serve, place one or two cucumbers on top of the soup, and enjoy!

I used this one batch that serves four for the entire 13 person party.  This was intentional so that people just had a taste of something new, but the lasagna stood out as the main course.  I served the soup in these cute mugs, and made sure that no soup was dripping down the inside.  I think it added a bit of character to the night, and small taste of a fresh, invigorating chilled appetizer.