Chilled Strawberry Basil Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 cup milk
- 1/4 cup sour cream
- 1/2 cup half and half
- sugar to taste
- 2 cups frozen strawberries
- 1/4 teaspoon basil extract (or chopped basil leaves to taste)
- Carbohydrate 26.8839625097601 g
- Cholesterol 65.1793750550994 mg
- Fat 20.5873000172473 g
- Fiber 3.52799983978271 g
- Protein 8.80193750683004 g
- Saturated Fat 12.5199787605753 g
- Serving Size 1 1 Serving (431g)
- Sodium 109.810625089988 mg
- Sugar 23.3559626699773 g
- Trans Fat 1.36439625110369 g
- Calories 317 calories
Take all your ingredients except for the sugar and basil extract and blend them until smooth in a blender. Add in your sugar to taste. You'll probably use anywhere between 2-4 tablespoons, but it depends on how sweet your strawberries are to begin with. Once your soup is the desired level of sweetness, add in 1/4 teaspoon of basil extract, then add more as needed. If you want to use fresh basil, start with a few chopped leaves and adjust to taste. Place your soup in the refrigerator to chill overnight or for about 8 hours before serving. For the croutons, cut 1"; thick slices of angel food cake and then cut into 1"; squares. Place on an oiled baking sheet and place in a 400° oven until the edges are golden brown (about 7 minutes or so). Place the croutons on your soup right before eating.
