Chilled Strawberry Soup

Cheri Clotiaux Stringer (originally from River House Tea Room in Gruene, Texas)

Yield: 4 cups

My friend Sam and I had high tea at the River House Tea Room (complete with hats and gloves, of course) and they served this chilled soup. We were both very impressed and Sam called the chef the next day and got the recipe! Some of you may remember dining at this very place, as the Clotiaux Ya-Yas lunched here during our first WOW in 1999 — donned in feather boas, gloves and hats, of course. (Dec 1999)

2 1/2 cups fresh strawberries, washed, hulled,
     coarsely sliced and frozen in airtight container
1/2 cup buttermilk
1/4 cup granulated sugar
1 cup water

Break frozen strawberries into small chunks. Place strawberries, buttermilk, sugar and water in blender and purée until smooth. If mixture is too thick, add additional water by Tbsp to reach desired consistency.

Serve immediately or cover and refrigerate.