Strawberries abound!So far it has been a glorious summer in the Ozarks, and what says summer more eloquently than a fat, juicy red strawberry? It’s adorable alone and unadorned, and a veritable party when it brings along a few of its friends. You can dip it in chocolate, top it with whipped cream, mix it up with yogurt for an awesome smoothie, freeze it into ice cream, blend it into a daquiri…. The possibilities are endless.
Here’s one from our chefs in Eleven that is perfect for a warm summer evening: Chilled Ozark Strawberry and Coconut Milk Soup!
Chilled Ozark Strawberry and Coconut Milk Soup
8 oz Farmers’ Market strawberries, rinsed and sliced
2 tbsp granulated white sugar (or clover honey)
1 tbsp freshly squeezed lime juice
1 cup low-fat canned coconut milk
Additional small strawberries for garnish
1/4 cup julienned sweet basil
½ cup softened chèvre
1 baguette, sliced
Toss together the strawberries, sugar, and lime juice in a medium bowl. Let the mixture marinate for 30 minutes. In a blender or food processor, combine the strawberries and coconut milk. Process until smooth. Pour into small serving glasses and garnish with strawberries, basil, and sliced baguette slathered with fresh chèvre.