I don’t know about y’all, but this snow?
Enough already. I mean, it’s almost April, and there’s been snow on the ground here for a week. I’m over it, I want to wear a sundress, and I’m even willing to shave in order to do it.
Yes, really. That’s a big deal for me.
Let’s move on though.
I’m ready for things that taste of berries and sunshine, things fresh from the garden versus frozen. I want to walk outside to my garden, and come back with a folded apron full of blueberries. I want asparagus, right from the back yard. Is that too much to ask?
Until I can do that, I will just have to settle for things like Chilled Strawberry Soup.
The first time I had a chilled soup, I was skeptical.
I was on a cruise, not a food person at all (I still ordered pizza most nights, and cereal was about as out there as I got for breakfast), so the idea of a cold soup seemed – wrong. But the only thing wrong about it was my worry.
It was incredible.
Thick, yet light, and basically a delicious version of melted ice cream. I mean, what could be wrong about that?
Nothing. Nothing except running out of it.
So here I present you with a very springy, light and flavorful soup just in time for Easter, in case you were looking for something a little different to go with all that lamb and mint jelly.
Have a great day! (And bundle up, baby, it’s COLD outside!!)
*Disclaimer – I was not compensated for this post, but I do develop recipes for Dixie Crystals in an ongoing partnership. All thoughts and opinions are my own.