Cold Strawberry-Rhubarb Soup

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Now that the strawberries and Rhubarb are coming in fresh from the garden, why not try your hand at making a soup? On those warm evenings, start the main meal with this wonderful seasonal cold soup for your friends and family. Garnish with a dollop of non-fat plain Greek yogurt and a whole strawberry on top and let the compliments begin!

 Ingredients:
  • 3 cups of Rhubarb, cut into ½ inch pieces
  • 3 cups of cold water
  • ¾ cup of granulated white sugar
  • 1 teaspoon grated orange peel
  • 1 cup of fresh Strawberries cut in half
  • 1/3 cup of dry white wine


Preparation:
  1. Bring Rhubarb, water, sugar and orange peel to a boil in a sauce pan. Reduce the heat and simmer for 20 minutes, stirring often. Your Rhubarb will fall apart and thicken.
  2. Cool and then add half of the mixture into a blender and add your strawberries. Blend on high until smooth.
  3. Add this mixture back into the sauce pan with your soup and add your wine and mix thoroughly. 
  4. Chill and serve cold with a dollop of non-fat Greek plain yogurt and fresh strawberry on top. This will serve 4 people, so just double the recipe if you're serving more people. Refrigerate any leftovers if you have any. Enjoy! 

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