By Damion |
February 27, 2016 12:00 pm
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2 quarts fresh strawberries, hulled and sliced
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1 1/2 cups orange juice
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1/2 cup dried mango
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1 small onion, chopped
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1 tablespoon corn starch
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2 cups low-fat milk or soy milk
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1 tablespoon freshly squeezed lemon juice
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1
Place the strawberry, mango, onion and orange juice into a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and cover the pot, allowing the fruits to simmer until soft, around 20 minutes.
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2
Remove the soup from heat and, working in batches, carefully purée the mixture with a blender or food processor. Return the soup to the pot over medium-low heat. Remove 1/4 cup of the soup to a bowl and whisk in the cornstarch until smooth, then return to the pot while slowly whisking until the soup thickens, about 5 minutes. Remove from heat.
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3
Chill for at least 3 hours.
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4
Chill the soup completely and then add the milk and lemon juice.
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5
Serve cold and garnish with fresh strawberry slices.
