So supposedly the original recipe for this soup is "just like the one they serve on Carnival Cruise Lines!," which doesn't sound too inspiring, but whatever. It made a good jumping-off spot.
I called this "dessert," but it was really not very sweet as I made it. (Fine with me. They apparently pulled my sweet tooth when they pulled my wisdom teeth.) Adjust the confectioner's sugar to suit your own tastes–though I tasted the soup unsweetened and lightly sweetened, and the wee bit of sugar really seemed to round out the flavors without becoming overwhelming.
The boys and I each had a HUGE bowl of this, and then I saved an even HUGER bowl for Jim, and he had already eaten at work so I ended up having several unladylike spoonless gulps of his portion too.
Chilled Strawberry Soup
Serves four or five or so
1/2 cup frozen orange juice concentrate, unthawed
1/2 cup sour cream
1 cup half-and-half
1 to 1-1/2 cups milk, preferably whole milk
1 pound frozen strawberries (or a bag of about that weight–it's OK if
your kids each sneak a strawberry or two before you start), unthawed (you could definitely use fresh strawberries, too, in which case you'd need a little more chilling time)
2 Tbsp confectioner's (powdered) sugar, or to taste
For garnish: Fresh mint leaves, stacked three or four at a time, rolled up cigar-style and sliced crosswise into thin ribbons
Combine orange juice, sour cream, half-and-half and milk in a blender; process until very smooth. Add strawberries, about a cup at a time, blending after each addition until sufficiently smooth.
Pour into a bowl (preferably metal); whisk in sugar, a little at a time, tasting after each addition. If you oversweeten, it will probably be sort of yucky.
Cover and chill until serving. The longer you can chill it, the better–probably a couple of hours minimum. Using a metal bowl helps with this part of the process.
Sprinkle chiffonaded mint over each portion before serving.