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
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.
Cucumber Mint Lemonade
I’m on a lemon roll today. Although, I’ve been obsessed with cucumber lemonade for a long time. I first tried it a few years ago at a local restaurant in Roswell, GA called Relish. Relish has since closed but the cucumber lemonade still lives on in my heart. I have dressed it up with some mint, which is something else I become obsessed with during the warmer months. I love adding it to my tea as well. I love it so much, in fact, that I bought this fantastic Prodyne Infusion Pitcher which allows for the infusion of your choice of herb, fruit, etc into your favorite drink. A lot of people use it to infuse water but I use it for tea and lemonade. Primarily lemonade these days. I’ve been making so much of it that I had to buy two new mint plants this weekend because my current one hasn’t been able to keep up with my mint consumption. It’s a problem, I know. But it’s oh so good. The cucumber takes out some of the tartness of the lemon and makes it so refreshing and well, the mint just takes it over the top.
So, here’s how you make it (this makes 2.5 quarts):
1. Combine 2 cups sugar with 2 cups water in a saucepan over medium heat. Allow sugar to completely dissolve. This is your simple syrup.
2. Peel 3 large cucumber and roughly chop and add to blender. Liquefy completely, then strain into a large bowl through a colander lined with a paper towel (you could use cheesecloth, but a paper towel will work just fine). Drain completely. You want all juice in the bowl and no pulp.
3. At this point, if you have an infusion pitcher, pour simple syrup, cucumber juice and 3 cups of lemon juice into pitcher. Stir. If you have no infusion pitcher, go ahead and pour simple syrup into pitcher and muddle mint leaves in the bottom to release the oils and then pour in your cucumber and lemon juices.
4. If you have an infusion pitcher, add your mint leaves to the cylinder and you can either muddle slightly or not – muddling will release the oils a little quicker though.
5. Fill rest of pitcher with ice and refrigerate until cold.