STRAWBERRY-KIWI CHILLED SOUP

1 qt. Strawberries

1 tsp. Balsamic Vinegar

Dash of Salt

1 Cup of Sour Cream

1 Cup of Low-Fat/ Non-Fat Plain Yogurt

1 Tsp. of Apple or Apple/Strawberry Juice Concentrate- Use the rest for Juice!

2 Kiwis (peeled and cut into large chunks)

2 TB. Honey

Juice of ½ of a lemon

2 Sprigs of Mint

 Optional: Whole Strawberry cut and fanned extra sour cream or yogurt and mint sprig for garnishing.

In a food processor blend the following:

 Strawberries, balsamic vinegar, and salt, puree for 30 seconds and then add kiwis chunks and a couple mint leaves removed from their stems.

 Puree until smooth.

 Strain mixture through a fine wire-mesh strainer into a bowl. Using a rubber spatula press mixture through as best you can until all that is left is the seeds and mash. Add about ¼ cup of the remaining mash to the liquid that you strained out into the bowl. Discard the remaining mash.

 To the liquid/mash mixture, add sour cream, yogurt, juice concentrate, honey, and lemon juice. Salt to taste.

 Stir to combine using a whip if necessary to get it to a smooth consistency.

 Chill for at least 2 hours or overnight.

 Serve in a chilled large soup bowl or in a margarita glass with the rim trimmed with sugar (dip edge of glass in water and then into sugar). Garnish with a dollop of sour cream or yogurt, a fanned strawberry and a sprig of mint.

 Bon Appétit!