Food: 5 Second Strawberry Soup

As it becomes increasingly steamy in these pre-summer days, I’ve slowly installed my patented fan and air conditioner combo. Five fans and one AC unit, all of which are holding up remarkably well, despite the extensive loss of small, important pieces that disappear into the ether when I disassemble my arsenal each September. I’ve also introduced a new piece of equipment to the mix – I am the proud and only slightly sheepish owner of what I would have previously categorized as an alamingly expensive blender.  I’m a convert – I now believe that a good kitchen appliance can make a sizeable difference in cooking results.

I’ve been using my Vitamix primarily for smoothies, but when it became too hot to eat actual food this week I switched to soup. The following recipe for Strawberry Soup is quick, cheap, and incredibly easy. Just make sure you have a good blender.

5 Second Strawberry Soup – serves 1 to 2
1/3 cup orange juice (no pulp)
6 oz vanilla yogurt (or plain, full fat or non fat, but not greek)
1/2 tsp almond or vanilla extract
1 1/4 cup fresh strawberries, stems removed and roughly chopped (do not use frozen)

Throw all ingredients in blender, blend until smooth. If soup is too thick, add more orange juice in 1/4 cup increments until you get the consistency you want. Chill for one hour. Top with mint and whipped cream or creme fraiche, if desired. Voila.