When we first opened the inn in 2003, husband Ray and I teamed up to prepare every breakfast. I would do the menu planning, and cooked all the entrees, while Ray prepared the fruit appetizers. Since Ray was not very familiar with a kitchen and cooking, I was always on the search for easy yet creative recipes with a wow factor for presentation.
This strawberry soup is a guest favorite of the inn, and perfectly refreshing and light on a warm summer morning. This super easy recipe will make you a star in your own kitchen!
Recipe originally posted June 2009
Joyce of Chambered Nautilus commented: Seattle is having a heat wave, over 80 degrees in June is unheard of. So I made this refreshing chilled soup this morning for the fruit course. It was simple to make and absolutely delicious, you would never know it had buttermilk in it. Our guests cleaned their plates, or rather their bowls! We will be serving it often this summer at the Chambered Nautilus Bed and Breakfast.
Rachel and Ron Reid commented: Thanks so much for this recipe!I’m serving it tomorrow at Andon-Reid Inn http://www.andonreidinn.com in our Martini glasses. Love this site.
Bloomsbury commented: Perfect for SC in late April/early May when the berries are plentiful!