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Two Tone Berry Soup

Courtesy of Vicki Mendham and daughter Kayla Whitehead

In a blender or food processor, puree:
6-8 peeled and ripe kiwis
2 Tbsp. fresh lime juice
Sweeten as desired
Pour into measuring cup and chill

Next, puree:
2 cups fresh, washed, hulled strawberries
2 Tbsp. granulated sugar or other sweetener of choice
2 Tbsp. apple juice
Pour into another measuring cup. Chill.

To serve:
Pour each soup at the same time into opposite sides of a chilled soup bowl. Draw a knife or skewer from one to the other to form a swirled pattern.

Garnish with strawberry or kiwi slice.

Make about 4 cups.
Print Recipe



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