I am in awe of the sheer amount of strawberries in our refrigerator right now. Talk about abundance! Here's a succulent strawberry soup recipe that Chef Hugo designed. This dish is a tasty appetizer that can also be served as a dessert. What fruits and vegetables are in season in your neck of the woods?
Hugo's Berry Soup
4 cups fresh strawberries
2 cups fresh raspberries
2 cups fresh blueberries
2 cups cranberry juice or cranberry-raspberry juice blend
1/3 cup sugar (optional)
1 teaspoon ground cinnamon
2 cups plain or vanilla organic low fat yogurt
Place the strawberries, raspberries, blueberries and juice in a large blender and process until smooth. For best results, do this step in batches. When finished, strain the berry mixture through a sieve into a medium non reactive, stainless saucepan. Gently mix in the sugar and cinnamon. Bring mixture. to a boil over medium heat. Remove immediately and place in a large bowl; cover and chill overnight (or at least 3 hours) Stir in the yogurt. Serve.
If desired, garnish with fresh mint leaves or a dollop of organic yogurt. ENJOY!