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Chilled Strawberry Soup with Tarragon and Citrus
3/4 lb fresh strawberries, washed, hulled and quartered
2 cups water (add more to thin, as necessary during whisking portion of recipe)
1/4 cup sugar
1 cinnamon stick
2 sprigs fresh tarragon
1/3 tsp pure vanilla extract
1 cup plain Greek yogurt
fresh orange zest, as needed to garnish
sea salt, pinch to garnish
Combine the strawberries, water, sugar, cinnamon stick, tarragon sprigs and vanilla in a saucepan and turn the heat to medium. Cook, stirring occasionally, until the strawberries soften and begin to fall apart and sugar is dissolved, 10 to 15 minutes. Cool the mixture for 15 minutes, remove the cinnamon and tarragon, then puree in a blender. Pass through a strainer to remove seeds and herbs, if desired. Taste and add salt and then adjust sugar if desired. Chill, then whisk in yogurt. Serve chilled, garnished with sea salt and orange zest. Perfect to accompany a salad with grilled plank of salmon!
June 6: Lunchbreak - Chilled Strawberry Soup with Tarragon and Citrus
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