by Ellen Easton

A cool and refreshing strawberry fruit soup recipe is the perfect complement on a hot summer day.

Strawberry Fruit Soup

• 4 pints fresh, ripe strawberries, hulled and cut into quarters
• 1- cup of nonfat plain Greek Yogurt
• 1- cup nonfat Lactaid milk or coconut milk
• ¼ cup granulated sugar
• 1 tsp. ground cinnamon
• 1 TBL lemon juice
• 1 tsp. pure vanilla extract
• Nielsen Massey Madagascar Bourbon Vanilla Extract, if available.

Garnish: Fresh Mint, shredded coconut.

In a large pot on the stovetop place the strawberries, yogurt, milk, sugar, cinnamon, lemon juice and vanilla extract. Bring to boil. Reduce heat to a simmer.  Allow all ingredients to cook through until the berries are soft. Do not over heat.  Using a hand held mixer or emulsifier beat until all are blended smoothly together. Store in a covered bowl in the refrigerator to chill. When ready to serve spoon over vanilla, farina or tapioca pudding. Garnish with sprigs of fresh mint, shredded coconut.

Copyright 2020. Ellen Easton.

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.