I love chilled soups, especially in the summer. I came up with this recipe a few years ago and I pull it out every year. It is positively delicious. It’s reasonably low-fat because I use no/low-fat ingredients with the exception of heavy cream because I don’t want to sacrifice taste.
Chilled Strawberry Mint Soup
3 Cups whole frozen strawberries
2 Cups 2% milk (1% would be fine as well)
1 Cup heavy cream
1 Cup fat-free sour cream
1/4 Cup honey
2 Tbs granulated sugar
1 Tbs ground cinnamon
1 tsp ground cloves
1 Tbs lemon juice
12 leaves of fresh mint (plus more for garnish)
Puree strawberries with milk, cream and sour cream in blender until smooth and creamy. Add honey, sugar, cinnamon, cloves, lemon juice and mint. Blend together until all ingredients are incorporated.
Chill for at least 2 hours. Overnight would be best to allow the flavors to really settle and meld together. I drizzled a circle of heavy cream around the outer edge and swirled a toothpick around for the visual effect here. Garnish with sprig of mint.