Mmmmmm fresh strawberries. The other day at Hy-Vee strawberries were on sale, four pounds for $5. So good! I eat strawberries plain like an addict, but they also are great additions to just about any sweet dish.
Of course strawberries in salad is good. Kale salad especially. And in oatmeal. And in cereal.
This morning I even put some strawberries in my orange juice. That was a great idea.
And I don’t know if this is something a normal person would do, but yesterday I was eating my strawberries with peanut butter, like banana and peanut butter except…maybe even better.
So I decided to make something extra delicious in memory of my Chilled Cantaloupe Soup. Except this time…strawberries and grapefruit!
I’ll say it again: There is nothing I like better than chilled fruit soup. Literally, I’ll take it over pie, cupcakes, ice cream, even creme brûlée. It’s just so refreshing. Also, I discovered that my Olive Oil Graham Crackers are literally perfect for it! Crumble one up and it’s like crackers in soup. The perfect combo.
Chilled Strawberry Grapefruit Soup
1 grapefruit, peeled and separated from skin
5 or 6 large strawberries
1/2 cup milk
2 tbsp Greek yogurt
Pinch of cinnamon
1 tsp agave nectar
Yogurt, strawberries, graham crackers, and agave for garnishment
1. Place all ingredients into a blender and blend until well mixed.
2. Chill for about an hour.