Cliilled Sfrawberry Soup

Ingredients:

J c. apple juice
l c. water, divided
2/3 c. sugar
1/2 tsp. ground cinnamon
1/H tsp. ground cloves
2 c. fn-sh strawberries
2 (8-oz.) cartons stra”berry yogurt
2 drops red food coloring, optional Additional strawberry halves, optional

Instructions:

In a saucepan, combine the apple juice, 3/_. cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from heat; cool. Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl. Add apple juice mixture, yogurt and food coloring. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired. Yields 6-8 servings.

Notes:

Your guests will love the flavor of this beautiful and elegant fruit soup. It is a real treat and produces a fancy first course. COOL cucmmER SOUP 2 (10 ‘/.,-oz.) cans cream of celery soup, undiluted 1 medium cucumber, peeled and chopped 2 Tbsp. chopped parsley or watercress chopped green onion cups milk Commercial sour cream Paprika Combine soup, cucumber, parsley, and onion in blender; oer d blend until cucumber is pureed. Remove from blender and stir mmilk. Chillthoroughly. Topeach serving with a spoonful of sour cream, and sprinkle with paprika. Yields 6 to 8 servings. Tbsp. can be made into a very healthy and low-calorie soup by substituting low-fat milk and low-fat sour cream.

Servings Yield:

Yields 6 to 8 servings