Cold Strawberry Orange Soup

Kitchen Tested
  • Yield 6 servings

A "light" summer dessert that's perfectly satisfying.

Cold Strawberry Orange Soup (page 195)
Phillip Jourdan

This recipe is a real winner — quick, easy and delicious. As a summer dessert that virtually everyone (even those who are watching their waistlines) can enjoy, it is perfect. And it is so satisfying that no one will think it’s a “light” dessert.

Ingredients

6 (8-ounce, 250 mL) jars
4 cups hulled fresh strawberries (1 L)
1/2 cup confectioner's (icing) sugar (125 mL)
1 cup orange juice (250 mL)
3 tablespoons chopped fresh mint leaves, divided (45 mL)
1 tablespoon finely grated orange zest (15 mL)
1 teaspoon granulated sugar (5 mL)
1 tablespoon slivered almonds (15 mL)
1/4 cup plain yogurt (60 mL)
6 mint leaves

Instructions

  1. In food processor fitted with the metal blade, purée strawberries. Add confectioner’s sugar and process for 1 minute. Add orange juice and process for 1 minute. Add 1 tbsp (15 mL) mint and process for 1 minute. Transfer to jars, dividing equally, and refrigerate for 1 hour.
  2. In a bowl, mix remaining mint, orange zest, granulated sugar and almonds. Add yogurt and mix well. Top each jar with a dollop (about 1 tbsp/15 mL) of the mixture, garnish with a mint leaf and serve immediately.

Tips:

  1. Use a funnel to pour this soup neatly into the jars without making a mess
  2. If you like this soup as much as we do, make it all year long, using frozen strawberries.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

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