Strawberry Soup
Sunday, August 3, 2003
This chilled soup is best in the summer when strawberries are at their ripest and sweetest. To add a special touch that will be appreciated by your guests, refrigerate the serving bowls in advance.
1 cup plain yogurt
1 cup sliced fresh strawberries (see Tip)
2 tablespoons orange juice
1 tablespoon honey
Fresh strawberry slices, kiwi slices, or fresh mint sprigs for garnish
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Process all the ingredients in a food processor or blender until smooth and creamy. Serve chilled.
Advance preparation
Covered and refrigerated, this soup will keep for up to 2 days.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
