Strawberry Soup III

Strawberry Soup III

13 Reviews 1 Pic
Elissa
Recipe by  Elissa

“You can substitute raspberries, cantaloupe, honey dew melon, or even nectarines for the strawberries. What ever you feel like. Be hesitant of using blueberries, they just never seem to turn out.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

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Reviews (13)

Rate This Recipe
DIANE70
31

DIANE70

I was trying to find a delicious low-fat fruit soup, and this is it!! It tastes unbelievable. I made it in the food processor by the pitcher full, and lived off it this past summer. I made it with fresh raspberries (strain it through a seive) and frozen sweetened strawberries (omit sugar). Soooo good!

FOXHUNTER
29

FOXHUNTER

I've used this for strawberries and raspberries and cantaloupe, so far. Used with sugar and with Splenda. Mixed raspberry and blackberry is next, then nectarines when they get a little cheaper. Really good soup and so easy to make!! Just can't go wrong.

Meredith Mandel
17

Meredith Mandel

This was ok. I made it with strawberries that were kind of old and a buttermilk mix. I think the buttermilk was too strong and it wasn't thick enough. Next time I think I will try and make it with heavy cream instead of buttermilk.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Strawberry Soup I

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