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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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From Sharon Delaney-Chronis in South Milwaukee, Wisconsin: When I first prepared this change-of-pace soup for a party, everyone called it a hit! My husband always likes it warmed up, but I prefer my soup chilled. Any leftovers, we drizzle over frozen custard for a fresh, fruity topping. Ingredients:
1 cup water, divided |
1 cup unsweetened apple juice |
2/3 cup sugar |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 cups fresh strawberries, hulled |
2 cups strawberry yogurt |
2 to 3 drops red food coloring, optional |
1/4 cup sour cream |
2 tablespoons milk |
Directions:
1. In a large saucepan, combine 3/4 cup water, apple juice, sugar, cinnamon and cloves. Bring to a boil, stirring occasionally. Remove from the heat.
2. Place strawberries and remaining water in a blender; cover and process until smooth. Pour into apple juice mixture. Stir in yogurt and food coloring if desired. Cover and refrigerate for at least 2 hours or until chilled.
3. Ladle soup into bowls. Combine sour cream and milk; spoon about 2-1/2 teaspoons into the center of each bowl. Using a toothpick, pull mixture out, forming a flower or design of your choice. Yield: 7 servings.
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