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
MethodIn 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
- Iron 9.0
- Folate 24.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 282.0