Strawberry Soup
Recipe courtesy of
Jimmy Kennedy,
Marialisa Calta,
and
Maya Kennedy
- Yield:
- 4 servings
Ingredients
Directions
Put all the ingredients in a blender and puree until smooth. Cover and chill very thoroughly before serving.
Cook's Note
If using frozen strawberries, use only 1 cup water. You will not have to chill the soup if you serve it immediately.
Recipe courtesy of the RIVER RUN COOKBOOK (HarperCollins, 2001)
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