I served this at a brunch and everyone raved about it. I didn't put the white basalmic vinegar in it, because I didn't have any. It was so smooth, creamy and delicious.
Chilled Strawberry Soup
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Chill: 2 Hours
- 1 (16-oz.) container fresh strawberries, sliced
- 2 cups half-and-half
- 1 1/4 cups sour cream
- 3/4 cup powdered sugar
- 2 tablespoons white balsamic vinegar
- 1. Process strawberries in a food processor until smooth, stopping to scrape down sides as needed; pour into a large bowl. Whisk in half-and-half and remaining ingredients. Cover and chill at least 2 hours or up to 3 days. Stir just before serving.
- Lightened Chilled Strawberry Soup: Substitute 2 cups fat-free half-and-half and 1 1/4 cups light sour cream for regular. Proceed with recipe as directed.
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