This chilled soup is a Northwest favorite, served late June through early August, when the strawberries are at their peak.
Course: Soup
Cuisine: American
Servings: 4
Ingredients
4c.fresh strawberriessliced
1bananacut into 4 pieces
1c.orange or pineapple juice
1c.light sour cream
1T. raspberry liquor or raspberry syrup
2ice cubes
6Mint sprigs
1pound cakefor croutons
Instructions
In a food processor or blender, pulse strawberries, banana, orange juice, sour cream, and raspberry liquor until smooth.
Add ice cubes and stir to chill the liquid, removing the ice cubes before they melt completely. Do not pulse the ice cubes.
To serve, divide into small chilled soup bowls.
Garnish with fresh mint, strawberries or pound cake croutons (recipe below). Serve immediately.
Pound Cake Croutons: Preheat oven to broil. Cut pound cake into 1/2-inch cubes until you have about 1 ½ to 2 cups. Toast cubes, turning once to brown on two sides. Float on top of soup.