Chilled Strawberry Mint Soup

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  • 2/3 cup sugar
  • 2/3 cup white wine
  • 1 pound strawberries
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh mint, minced


Heat sugar and wine in a pan over medium heat until sugar dissolves and alcohol has evaporated from wine.
Remove from heat and let cool.
In a blender, puree strawberries with wine syrup and remaining ingredients.
Chill for 1-2 hours before serving.
Garnish each serving with a small mint leaf.

Variations: Top each serving with a spoonful of whipped cream. Add 1/2 cup sour cream, 1/2 cup heavy cream, or 1/2 cup yogurt when blending to add richness. Use honey, agave or other sweetener if desired. Instead of lemon juice, use lime.
Recipe from Central Market Shoreline - Culinary Resource Center
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