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A sweet chilled fruit soup is perfect as an appetizer or dessert during the hot summer months.
3 cups strawberries
5 cups water
1/2 cup sugar
3 tablespoons Gefen Cornstarch, dissolved in 1/2 cup water
8 ounces sour cream or yogurt
Cook strawberries with water and sugar for 20 minutes on medium-low heat. Add cornstarch and simmer until thickened.
Blend sour cream.
Gradually add soup to cream, blending continuously to prevent curdling. Serve chilled.
Styling and Photography by Hadassah Baalness
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Great Recipe! Great Recipe! very refreshing….added a scoop of vanilla ice cream and served it as dessert!
Yum!
Very refreshing! I make this soup in the summer for a perfect afternoon snack! My kids love it!! P.s. since most recipes in the book don’t have images, would you add a page for users that have the book home?
Thanks so much!