Chilled Strawberry Soup

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.

Click on through to the Dixie Crystals website for the recipe – you won’t be sorry!  While you are there check out the other recipes I developed for them this month…there are some good ones!

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.