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
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: 54 kcal · Carbohydrates: 8 g · Protein: 4 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 2 mg · Sodium: 15 mg · Potassium: 182 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 11 IU · Vitamin C: 47 mg · Calcium: 55 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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