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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Iced Strawberry Soup

Recipe Tags: Soup Recipes

Date Added: November 23, 2009

Ingredients:

2 Cups Fresh Strawberries washed
1 Cucumber peeled and cut into chunks
2 Cups Lemon Yogurt
1/2 Cup Light Rum
3 Tablespoons Fresh Mint Leaves
2 Tablespoons Sugar confectioner'
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Directions:

1. Mint sprigs Thin lemon slices Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside.

2. Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator.

3. Serve ice cold, garnished with sprigs of mint and lemon slices.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Natural Sweeteners, Cucumber allergies.
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