In the early autumn, when the days may still be warm, it’s nice to retain some of the smells and tastes of summer. In fact, it’s nice to re-experience them any time of year, and you can with this unique strawberry soup recipe, which can be served as an appetizer or a dessert. Best of all, it takes only 10 minutes to prepare, say Jonny Bowden and Jeannette Bessinger, authors of The Healthiest Meals on Earth, who created the recipe for this soup, which is full of antioxidants.
THE SUPER-SWEET BENEFITS
Strawberries are loaded with anthocyanins, powerful antioxidants that help protect your cells from disease-causing free radicals. If you buy fresh strawberries, choose organic, otherwise they may be contaminated with pesticides. You can also use frozen strawberries. This recipe also calls for yogurt. Select a yogurt with active cultures, such as Stonyfield Organic low-fat plain. This will give you a dose of immune-supporting probiotics, or “good bacteria.”
2 heaping cups of fresh strawberries (washed and stemmed) or thawed frozen strawberries
1½ cups cold water
¼ cup dry red wine (such as merlot) or pomegranate juice
¼ cup raw honey
½ cup plain yogurt (low-fat)
¼ teaspoon ground cardamom
Optional: Sliced berries or mint leaves for garnish
Put the strawberries into a blender or food processor. Put the cold water and wine or pomegranate juice into a cup, and add four ice cubes to keep it cold. Purée the berries. Add the honey and yogurt. Pour the strawberry mixture into a bowl, and gently stir in the water/wine mixture, discarding the ice cubes. Stir in the cardamom. Refrigerate until very cold. Garnish. Serves six.
Sources: Jonny Bowden, CNS, a board-certified nutritionist, and Jeannette Bessinger, authors of The Healthiest Meals on Earth. JonnyBowden.com