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Paganini's Pantry

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Strawberry Champagne Soup
Serves 8

 

3 1/2 cups frozen strawberries

1 ½ cup Champagne

2 tsp. fresh mint, minced

1/4 tsp. salt

1/4 cup granulated sugar

3/4 cup plain yogurt

2 Tbsp. fresh lemon juice

 

Mix together strawberries, sugar, salt, lemon juice, and mint. Let it rest in the refrigerator for a minimum of 25 minutes. (This can be done one day in advance.)

 

In a food processor, blend strawberries, sugar, salt, lemon juice, yogurt and mint until smooth. Remove from blender into a pitcher.  When ready to serve, mix in champagne and pour into shot glasses.

 

Garnish soup with a fresh strawberry slice and mint leaf.

 

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