Strawberry Mint Soup
This recipe comes to our family by way of Allie Alperovich, close friend of our daughter Rachel and her husband Ernest. Our daughter Eve made it for us when she and her husband Alan hosted us for our first Shabbat together in their apartment in Manhattan. It's amazingly simple, but
nevertheless, it's a wonderful recipe.
Yield: 6 servings
- 2-16oz bags of frozen strawberries, defrosted
- one 20oz can of crushed pineapple, including juice
- Fresh mint leaves, to taste
Put the strawberries, pineapple and mint in the blender and puree until smooth. Serve with fresh strawberries and fresh mint as a garnish.