Happy Savorful Saturday! This week’s recipe comes from our friends at Ama Waterways.
Nowadays, cold soups are more closely aligned with a meal’s appetizer than its main dish. The idea is to excite your appetite for what’s ahead, not satiate your hunger. Given that many chilled soups, such as this strawberry, basil and coconut blend are sweet, they are also a wonderful way to finish off a delicious meal.
Why Cold Soup?
Germany’s cucumber soup. Hungary’s sour cherry. Portugal’s ajoblanco. Also France’s Vichyssoise. What do all of these delicious soups have in common? They are refreshing enough to be served in the height of summer’s heat—because they are chilled.
Got a Blender?
If you have a blender or food processor—you’ve got what you need to make chilled soup! Forget about fancy slicing and dicing, searing or hours of simmering. Chilled soups simply use complementary fresh seasonal ingredients for a quick and no-fuss recipe that delights the palate.
Tip: Whether you can pick your own or need to buy them at the market, strawberries are the delicious main ingredient of this refreshing and easy to make at home recipe!
Ingredients:
- 1 & 1/8 lbs. Frozen Strawberries (about 4.5 cups)
- 1/2 TBS Confectioners’ Sugar
- 2 TBS and 2 tsp. Lemon Juice
- 1¼ tsp. Sweet Basil
- 1/4 qt. Strawberry Ice Cream
- ¾ C and 2 TBS Coconut Cream
Preparation Method:
Using a blender or food processor, blend the above ingredients until a smooth pouring consistency is reached. If texture is too thick, add milk to thin it down with more coconut cream to taste. Serve immediately.
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See the original recipe by clicking here.