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Strawberry balsamic soup


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  • 1 qt strawberries
  • 1 c sugar
  • 6 T balsamic vinegar
  • 1/2 t finely grated orange zest
  • 1/2 t finely grated lemon zest
  • 1 T grand marnier or oj
  • 6 c plain yogurt



Step 1

Garnish: toss 20 halved strawberries w/1/2 c sugar and 2 T of balsamic vinegar and macerate for at least 2 hours at room temp or in fridge.

Puree strawberries w/sugar, vinegar, zests, and grand marnier. Make sure sugar has completely dissolved—and let it sit for a few minutes if it hasn’t. Whip yogurt in bowl, then stir in puree until smooth. Chill well, at least 2 hours.

When ready to serve, ladle soup into flat bowls and top w/macerated strawberries. Drizzle a few teaspoonfuls of strawberry syrup over each bowl in a dramatic pattern.

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