Mexican Dessert Recipes
Sign Up for the Recipe Publishing Newsletter
Strawberry Dessert Soup
Strawberry soup might be a strange concept if you are used to savory soups but you do not know what you have been missing! Strawberry soup is called atole de fresa in Mexican. There are various chilled strawberry soup recipes to choose from but this one is very pure, relying only on cinnamon and mint for a gentle flavor.
Strawberry and buttermilk soup is also good if you want something thicker and heavier. A sweet or sparkling white wine goes beautifully with this Mexican dessert recipe. Strawberry dessert soup is incredibly light and will be refreshing and go well after just about any main course. Make sure it is sufficiently cold before serving.
Mexican Chilled Strawberry and Buttermilk Soup
Ingredients -
2 cups buttermilk
2 cups water
2 pints ripe strawberries
4 finely chopped dried mint leaves
12 blueberries, for garnish
1 stick cinnamon
1 ¼ cups white sugar
6 oz masa harina
Preparation:
Take the hulls out of the strawberries and wash them.
Put 6 to one side and cut the rest into slices.
Put the sliced strawberries in a bowl with ½ cup of the white sugar and stir.
Puree the strawberries and sugar in a food processor or blender.
Stir the water and masa harina together then press the mixture through a strainer.
Heat the masa mixture in a 2 quart pan with the cinnamon and milk and cook it over a moderate heat, stirring all the time with a wooden spoon.
When the mixture thickens after a few minutes, turn the heat down to low and add ¾ cup of sugar and the strawberry puree.
Keep cooking for 5 minutes, stirring it all the time.
Add more milk if you need to.
Strain the strawberry soup into a serving bowl and chill it for a few hours.
Divide the soup between 6 serving bowls and garnish each one with a whole strawberry, a couple of blueberries and some powdered mint leaves.
(Serves 6)
