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Ingredientes
- 2 pints strawberries, hulled
- 1 1/2 cups pear nectar
- 1 sprig fresh mint, chopped
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 tbs lime juice, freshly squeezed
- 1 tbs corn starch
- 4 sprigs fresh mint
Direcciones
- In a medium large saucepan place the strawberries, pear nectar, chopped mint, cumin, and salt. Cook the ingredients over medium heat for 15 minutes.
- In a small bowl place the lime juice and corn starch, and mix them together well so that there are no lumps.
- While stirring constantly, slowly add the cornstarch mixture to the cooked strawberries. Cook the mixture for 2 minutes. Place the mixture in a blender and puree it.
- Chill the soup in the refrigerator overnight. Serve the soup with a mint sprig as a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 7 servings | |
| Calories 69 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 167mg | 5% |
| Total Carbs 17.24g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.85g | 9% |
| Protein 0.8g | 1% |
