Tangy Strawberry Soup
Scott Hagnas
August 2008

Prep time: 10 minutes
Chilling time: 2 hours

• 1 quart strawberries
• 4 Tbsp balsamic vinegar, divided
• 1/2 tsp cinnamon
• 1/2 tsp orange zest
• 1/2 tsp lemon zest
• 1 Tbsp orange juice
• 1/2 cup coconut milk

Remove the stems from all of the strawberries. Reserve 10-20 strawberries; cut these berries into thin slices. Place in a bowl, then drizzle with 2 Tbsp of balsamic vinegar. Cover and chill in the refrigerator for two hours.

Puree the rest of the strawberries in a blender with the remaining ingredients except the coconut milk(adding only the remaining 2 Tbsp of balsamic vinegar). Once the berry mix is pureed, add the coconut milk slowly. Puree until smooth. Pour the soup into a bowl, cover and chill in the 'fridge for 2 hours.

Serve in small bowls with the sliced strawberries on top. You can add a dollop of coconut milk for added garnish, if you like!

Zone info: 4 servings at 1 carb block, 4 fat blocks