Strawberry Colada Soup Recipes

STRAWBERRY COLADA

Steps:

• In a blender, mix together the crushed ice, rum, pineapple juice, coconut cream, and hulled strawberries.
• Blend until smooth, then, without straining, pour into a chilled highball glass (or 2 lowball glasses).
• Dress with the wedge of pineapple and a few strawberries.

STRAWBERRY COLADA

Steps:

• Add ingredients to a blender and mix for 15-20 seconds or until smooth.
• Pour into daiquiri glass.
• Garnish with a slice of strawberry and pineapple.

VIRGIN STRAWBERRY COLADA

Steps:

• Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.

NON ALCOHOLIC STRAWBERRY COLADA

Steps:

• Blend in a blender until desired consitency.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

STRAWBERRY COLADA SOUP

Steps:

• Combine the strawberry juice and coconut milk in a serving container and whisk together.
• Crush a scant cup of the strawberries, then stir into the juice-coconut milk mixture, followed by the cut strawberries.
• Sweeten as desired, then whisk in the cinnamon. Refrigerate for an hour or so before serving. If desired, garnish each serving with a few mint leaves.
• Per serving:
• Calories: 113
• Total fat: 4g
• Protein: 1g
• Fiber: 3g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 8mg

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves