Chilled Strawberry Soup
Yield: 8‐8 oz. portions
Ingredients
2 lb. IQF Strawberries in syrup, defrosted
13 oz. Yogurt, Non Fat Plain
2 ½ c. Half & Half
1 c. Orange Juice
1 c. Apple Juice or Cider
1 c. Water
¼ tsp. Cardamom, Ground
Steps
1. Combine all ingredients.
2. Puree in blender. Taste and adjust seasoning.
3. Chill and serve.