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This soup is the perfect way to finish a picnic. It's best made the day before, chilled well overnight, then poured into a Thermos flask the next day to keep it very cold.
Servings 4
Calories 68 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

  • 450 g fresh English strawberries
  • juice 1 lemon
  • a little cold water
  • caster sugar, to taste
  • 225 g raspberries
  • 1 ripe melon, Charentais, Galia or Ogen

Instructions
 

  • Place the strawberries and lemon juice in a liquidiser or food processor and blitz until smooth.
  • Gradually add enough cold water to make a soupy consistency, then add sugar to taste and blitz briefly again.
  • Strain the mixture through a sieve into a bowl and chill well.
  • Cut the melon into quarters and remove the seeds. Next, cut the flesh away from the skin and chop it into small pieces.
  • You can add the melon to the soup if you want or pop it into a separate container and place it in a cold bag with an ice pack.
  • To serve, spoon the fruit into cups and pour over the soup - a little clotted cream is always a nice topping.
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Nutrition Facts
Iced Strawberry Soup with Raspberries and Melon
Amount per Serving
Calories
68
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
2
mg
0
%
Potassium
 
270
mg
8
%
Carbohydrates
 
16
g
5
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Autumn, British, Summer
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