This is a cold soup (imagine a delicious smoothie in a bowl) that Taylor and I enjoyed at Lookout Point Lakeside Inn, where we spent our 10th anniversary. Even though it has been many years since that trip, this recipe has stayed with me. The inn keeper at that time, Ray Rosset, created this amazing summer soup.
And it is so delicious 8 Broads in the Kitchen published it in their cookbook Breakfast and Brunch Recipes. I am so thankful to Debrah Mosimann and the other broads for generously sharing this amazing recipe with us!
If you want to beat the heat with a perfectly cool option this recipe is for you.
Ingredients (click HERE to get the recipe) serves 8
1 qt. strawberries, hulled and halved
4 cups low-fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 T peach schnapps or apple juice
fresh mint sprigs
Put strawberries, 1 cup of the buttermilk and sugar in a food processor and process. Set aside.
Combine remaining 3 cups of buttermilk, sour cream, and peach schnapps (or apple juice) in a large bowl.
Pour the strawberry mixture into the sour cream mixture.
Stir to combine. Cover and chill.
Served chilled and garnish with mint sprigs.