Strawberry Soup III

13 Reviews

“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.” - by Elissa

Ingredients

2 cups strawberries
1 cup buttermilk
1 teaspoon granulated sugar

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
52 cal
3%

Fat
0.8 g
1%

Carbs
9.5 g
3%

Based on a 2,000 calorie diet

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Reviews (13)

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DIANE70

Aug. 29, 2002

"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 ..." See morefresh raspberries (strain it through a seive) and frozen sweetened strawberries (omit sugar). Soooo good!"

FOXHUNTER

May. 22, 2004

"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..." See more good soup and so easy to make!! Just can't go wrong."

Meredith Mandel

Apr. 23, 2008

"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 hea..." See morevy cream instead of buttermilk."

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