Roasted Strawberry Soup
Simple Roasted Strawberry Soup ~ this cold fruit soup is somewhere between a smoothie and a soup, meant to be served as the first course of a spring or summertime supper, or in little shooters on a brunch buffet table.
Servings: 6 servings
Calories: 54kcal
Ingredients
- 1 pint strawberries
- 3 Tbsp dry Sherry
- 8 oz Greek yogurt or coconut milk
- 1 Tbsp lemon juice or Sherry vinegar if necessary
Instructions
- Set oven to 400F
- Wash and trim the strawberries. Cut the larger ones in half. Put them in a bowl and toss with the Sherry.
- Spread out the berries in a baking dish big enough for them to be in a single layer. Roast for about 20 minutes or until the strawberries start to break down and caramelize just a little bit.
- Scrape the berries and any juice into the bowl of a food processor, and puree.
- Add the yogurt to the processor and blend. Add a little water if the soup seems too thick.
- Refrigerate until chilled. Taste before serving and add the lemon juice or vinegar if the soup needs a little tang..You could also dose it with an extra shot of Sherry if you like.
- Serve very cold, in very small glasses or bowls, garnished with an edible flower, or mint sprig.
Nutrition
Calories: 54kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 15mg | Potassium: 182mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 47mg | Calcium: 55mg | Iron: 1mg