Strawberry Soup

 
  • Cooking and Prep: 20 m
  • Serves: 10
  • No Allergens

This soup is cool and refreshing. Perfect for a Yom Tov day meal.

Ingredients (5)

Strawberry Soup

Start Cooking

Prepare the Strawberry Soup

  1. Puree strawberries in a food processor fitted with an S blade, then transfer to a large soup pot. Add water, tapioca and sugar and mix well.

  2. Bring to a boil and simmer for five minutes, mixing occasionally. Let cool.

  3. To serve, garnish with fresh mint. Freezes well.

Credits

Prop Styling by Rachel Haberman

Photography by Heather Winters



 
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