Strawberry cold soup is great for lazy summer days when you feel like starting your
meal with a light appetiser. Both hot as well as cold soup, are equally nutritious. In
cold soups generally raw ingredients are used.
Category: Soups
Cooking time: 15 minutes
Serves: 4
Ingredients:
1 quarter fresh strawberries
2 cups water
1/2 cup buttermilk
1/2 cup fresh orange juice
2 tsp lemon juice
1 tbsp chopped fresh mint
1/2 cup sugar
5 tbsps plain yogurt
Mint springs for garnish.
Method:
1. In a saucepan mix all the ingredients except yogurt and mint.
2. Bring them to boil , reduce the heat and simmer for ten minutes.
3. Cool and puree the extract in a blender and chill.
4. Before serving, swirl a tablespoon yogurt through each portion and garnish
with mint springs and strawberry slices.
Tip:
Let hot soups cool at room temperature, uncovered for 1 to 1/2 hours or until almost
at room temperature. Cover and refrigerate until cold. Soups can last in the fridge
for up to three days.
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