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1 quart strawberries
1/4—1/3 c. sugar (depending on how sweet the berries are)
4 tbsp. balsamic vinegar
1/2 tsp. finely grated orange zest
1/2 tsp. finely grated lemon zest
1 tbsp. Grand Marnier (or Triple Sec or, if need be, orange juice)
3 c. (approx.) plain yoghurt
Garnish (optional)
20 halved strawberries
1/2 c. sugar (or less!)2 tbsp. balsamic vinegar
For the soup:
Puree all the ingredients except the yoghurt in a blender. Make
sure the sugar has completely dissolved. (If it hasn't, let it sit
a few minutes). Whip the yoghurt in a bowl to make i creamier,
then stir it into the puree.
Chill for at least two hours. (That is, chill the soup. Though, if
you also just want to chill a bit, that's fine too.)
For the optional garnish:
Mix all the ingredients and let it sit (in the fridge or at room
temperature) for two hours.
Serving:
Ladle the chilled soup into flat bowls and, if you're using the
garnish, put some on top. You can also drizzle some strawberry
syrup in a dashing pattern. [EDITOR'S NOTE: I think it 's
dandy without the garnish, and would be more inclined to use, if
anything, just fresh, chopped berries.]
Source: Nancy Farrand
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