This sweet and cool soup works as an appetizer or dessert. The recipe came from the co-op’s former restaurant, Panzanella. Serves 8.
- 2 quarts of strawberries
- 2 cups of apple juice
- 1 ½ cups of sugar
- 1 cup Prosecco
- ¼ cup honey
- fresh mint to taste (about 1/3 of a cup)
- pinch of salt
Purée all ingredients together for a great vegan treat or add ½ lb of Mascarpone cheese, yogurt, or sour cream for a creamier version. Sometime we use chocolate mint as well. Serve as a soup course or dessert course or try it as a daiquiri mixer.