SOUPSONG HAS GONE HARDCOPY!
Strawberry Balsamic Soup
This marvelous cold fruit soup was contributed by Lisa Gitelson. She says it best: "give it a try on a hot summer's night, don't tell your guests what's in it, and they will fall in love." Serve cold in flat bowls to 6-8 as a tantalizing first course. No-fat and low-fat yoghurt work beautifully.
Garnish: In addition to the ingredients listed above, toss 20 halved strawberries with 1/2 cup sugar and 2 Tablespoons of balsamic vinegar and macerate for at least 2 hours at room temperature or in the fridge.
Puree the strawberries with the sugar, vinegar, zests, and Grand Marnier. Make sure the sugar has completely dissolved--and let it sit for a few minutes if it hasn't. Whip the yoghurt in a bowl, then stir in the puree until smooth. Chill well, at least two hours.
When ready to serve, ladle the soup into flat bowls and top with the macerated strawberries. Drizzle a few teaspoonsful of the strawberry syrup over each bowls in a dashing pattern.