Chilled berry soup

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The warm weather and high humidity is proof that summer is finally here. Time to refill my grill gas tank, set up my hammock (I don't actually have a hammock, but I can dream!), and most importantly, start buying in-season fruits and veggies.

As a person with an insatiable sweet tooth, I am disappointed with myself as a child for not embracing the natural sweetness of berries. It's only been within the past two or so years that I've been able to get over my hang-ups about texture, and now I simply cannot get enough of them (Though, admittedly, the hairs on the raspberries still creep me out if I think too hard about them). I love berries dipped in chocolate, eaten plain, baked into pies and cakes, and made into smoothies. Any way I can get my fill of these mouthwateringly juicy flavors.

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And when it's just too hot outside to even imagine turning on your oven or grill, this cool, sweet soup completely hits the spot.

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Though calling it a soup might be a bit of a stretch, this creamy pink smoothie in a bowl will delight everyone, and it's so simple to make! Eat it as a dessert, a snack, or with a large salad for a perfect and easy summer meal.

You will need:

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  • 1 quart of mixed berries. I used strawberries for their sweetness, raspberries to add a little tartness, and blueberries for their color. Feel free to experiment with which berries you use and the amounts of each.
  • 1/4 cup sugar
  • 1/3 cup ginger ale
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup sour cream or creme fraiche

Rinse the berries carefully in cool water, and pick out any bruised or discolored ones. With a paring knife, slice off the strawberry stems, and hull them (remove the core). Throw all your berries in a blender and puree.

Add the ginger ale, milk, sugar, lemon juice, and vanilla extract to the blender. Cover and process until well mixed. Pour into a bowl and stir in the sour cream or creme fraiche, then cover the bowl and refrigerate for 2 or more hours, until chilled.

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Serve cold with berry garnishes or a dollop of creme fraiche on top.

Recipe adapted from Taste of Home

 

P.S. How much better is my photography getting!?! I shot these pictures in RAW format, and edited them in lightroom. I'm so pleased with how much more interesting they look than my old photos 🙂

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