Strawberry Soup with Balsamic Vinegar

Author: Canadian Living

You don't need much rich, flavourful balsamic vinegar to balance the sweetness of strawberries and create a refreshing harmony of flavours for this first-course soup.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine, June 2002

Ingredients

  • 8 cups fresh strawberries
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pepper
  • 2 teaspoons balsamic vinegar

Method

In food processor, pur?half of the strawberries with the sugar until smooth.

Strain pur? strawberries through fine sieve into bowl. Stir in 1 cup (250 mL) water and pepper.

Reserving 4 whole strawberries, finely chop remaining strawberries; stir into soup. Refrigerate until cold, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)

Ladle chilled soup into bowls. Slice reserved strawberries and place on soup. Drizzle with vinegar.

Nutritional facts Per serving: about

  • Sodium 3 mg
  • Protein 2 g
  • Calories 125.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 28 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 282.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Soup with Balsamic Vinegar

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