Ice-cold strawberry and yoghurt soup

Recipe from: 2/6/2003 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 300
    strawberries, hulled
  • 250
    rosé wine
  • 125
    plain yoghurt
  • 60
    milk or cream
  • black pepper and a pinch of sugar


Wash and halve the strawberries and marinate them overnight in the wine.
Pour into a saucepan the next day and simmer for about 20 minutes until the strawberries are just tender.
Leave to cool to room temperature and chill until ice cold.
Process in a food processor until smooth.
Add the yoghurt and milk or cream and season to taste with black pepper and sugar.
Serve cold with extra ice cubes and berries.
For the picnic
Pour the chilled soup into a vacuum flask.
If fresh fresh strawberries aren't obtainable use 325 ml fresh strawberry juice.
The soup will be thinner but just as delicious.
Alternatively, use any summer berries instead of strawberries.

Read more on: fruit

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