Refreshing

Today was our second pickup day at the farm. I picked up for both families that are sharing our share, so I ended up picking four quarts of strawberries. I of course ate a lot when I got home as I was hulling our half. Some of them are so perfectly ripe that they have a supersweet flavor, something I've never before experienced when eating a strawberry before. Wow.

It was too hot to cook today, and had I managed to brave through it, Robert most likely would have whined ever so slightly. So instead, we had a cold dinner -- salad with freshly candied pecans and goat cheese, preceded by strawberry soup.

Here’s a rough stab at how I made the soup:

1 cup yogurt, 1 cup water, some sprigs of mint
~1 Quart Strawberries (fresh, organic, and from Lindentree, if possible!)
A few strawberries reserved.
Maple syrup to taste. (1-2 TBS?)

1. Put some of the yogurt, water, and all of the mint into a food processor and blend until the mint is pureed.
2. Put some of the strawberries in. Blend until smooth or chunky, depending on your taste. Put this first batch in a bowl.
3. Then put the remainder of the yogurt, water, and strawberries into the food processor and blend again. Put this batch into the bowl.
4. Add maple syrup. Stir.
5. Cover and refrigerate for a few hours.
6. Just before serving, garnish with slices of the reserved strawberries and possibly mint and sour cream.
7. Serve cold!!

Notes: I used fat free dairy products. This produced a fat-free and deliciously refreshing appetizer.
If you do not choose to use dairy products, you could probably use very soft tofu and achieve similar results.


I will try not to turn this blog into a repository for recipes, but I had to share this one.