Strawberry-Champagne Soup

Try serving this simple soup with a light herb cheese (such as Boursin) and crackers. The freshest strawberries you can get will enhance the effect.

5 cups quartered strawberries (about 2 pounds)
1/4 cup sugar
1/8 teaspoon salt
1 cup champagne
Cracked black pepper (optional)

1. Place the strawberries in a medium bowl. Sprinkle with sugar and salt; toss well. Place the strawberry mixture in a blender or food processor, and process until smooth. Cover the mixture and chill for 2 hours. Stir in champagne. Serve the soup immediately. Sprinkle with black pepper, if desired. Yield: 4 servings (serving size: 1 cup).

Calories: 161 (4% from fat); Fat 0.8g (sat 0.1g, mono 0.1g, poly 0.4g); Protein 1.6g; Carb 29.1g; Fiber 5.2g; Chol 0mg; Iron 1.2mg; Sodium 78mg; Calc 34mg.

Recipe by Jean Patterson and Danae Campbell

"Fruit in Your Soup"
Copyright 2000 by Jean Patterson and Danae Campbell.
Originally published in Cooking Light, August 2000.
All rights reserved. For reprint information, contact Jean Patterson.