With strawberries in season during the summer, it’s the best time to beat the heat with a chilled soup. This creamy and refreshing soup is great for breakfast, brunch, lunch or even as an appetizer at dinner. It’s a great hands-on activity for kids; they can help hull and quarter the strawberries, measure ingredients, and help with blending.
makes 4 appetizer size portions
2 cups strawberries, hulled and quartered
1 cup plain yogurt
1 cup milk
2 teaspoons white sugar
¼ teaspoon cinnamon or cardamom
Preheat oven to 400 degrees Fahrenheit (200 degrees Celcius). Place strawberries on a baking sheet and roast in the oven for 20 minutes. Remove strawberries from oven and allow to cool. Add cooled strawberries to a blender or food processor, add yogurt, milk and sugar and blend using two or three short pulses. Don’t over process, as the soup should have chunks of fruit in it. When serving, sprinkle soup with cinnamon or cardamom.