Wait until the end of the meal to serve this cooling soup, perfect for a hot or muggy day when the body needs to “chill.” And if you can’t wait, it’s also a delightful way to start the day at breakfast or brunch.Makes 6 servings
- 2 pints fresh strawberries (or frozen, thawed), cleaned and hulled
- 1/2 cup half and half
- 1 cup sour cream
- 1/4 cup sugar, more or less, to taste
- 2 tablespoons lemon juice, freshly squeezed
- Fresh mint leaves, for garnish
Puree the strawberries in a blender or a food processor. Transfer to a large bowl and add the half and half, sour cream, sugar and lemon juice. Stir until combined. Taste and add more sugar, if necessary. Chill for at least 2 hours or overnight. Ladle into shallow bowls and garnish with a sprig of mint.