Directions:
- In a blender combine strawberries, sugar, vanilla, lemon zest and lemon, juice. Purée until smooth. Add ginger beer and run on smooth until just mixed. Transfer soup to serving bowls, then rinse and dry blender.
- In the blender, combine minced mint, heavy cream, and milk. Purée until smooth and mint is well blended into cream. Do not blend for too long; you don't want the cream to become whipped.
- Transfer cream mixture to a condiment bottle or a small pitcher and pour a decorative pattern over soup. Garnish each bowl with whole fresh mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.42 Kcal (429 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.95mg | 7% | |
| Sodium | 16.16mg | 1% | |
| Potassium | 106.09mg | 2% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.5mg | 125% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 132.65 Kcal (555 kJ) | ||
| Calories from fat | 64.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 9% | |
|---|---|---|---|
| Cholesterol | 27.14mg | 7% | |
| Sodium | 20.93mg | 1% | |
| Potassium | 137.39mg | 2% | |
| Total Carbs | 15.84g | 4% | |
| Sugars | 12.3g | 38% | |
| Dietary Fiber | 1.62g | 5% | |
| Protein | 1.56g | 2% | |
| Vitamin C | 21.8mg | 28% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 29.1mg | 125% | |
| Calcium | 64.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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