This is my family’s new favorite dish! The first time I made it last week, everyone wanted thirds, fourths, until it was gone--we've had it three times since then!:)Did you know that pomegranates have more antioxidant power than red wine or even white tea? Before buying an expensive red wine this holiday season, think about serving this elegant and delicious soup.
You can prepare this impressive dish in under 10 minutes! Serve it up in shot glasses or Pomegranate bowls (see video tutorial below) and you have one impressive appetizer or dessert. The best part? It’s low calorie and low fat. Eating well has never been more delicious!
It was such a success with my family that we served it as the first course at Thanksgiving Dinner and it was a hit with everyone.
Pomegranate & Strawberry Chilled Soup
Juice from 2 large POM Wonderful Pomegranates (about 1 Cup)
Arils from 1 large POM Wonderful Pomegranate (about 1 Cup)
2 C. fat free half & half
1 ½ C. fresh strawberries, hulled
¼ c. orange Juice (juice from one orange)
½ c. Reduced fat sour cream
2 Tablespoons granulated sugar
3 Tablespoons fresh mint leaves, chopped
Remove arils from 1 large Pomegranate. I have a couple favorite ways to get them out, but for this recipe, I want to keep the shells to make “soup bowls”. Here's a video tutorial on how to easily remove the arils & pulp to make your bowls:
To juice pomegranates, slice in half and juice them with a citrus reamer. Pour the mixture through a cheesecloth-lined strainer. Scrape the shells to remove any excess pulp and save to serve your soup in. If you’re short on time, you can substitute 1 C. POM Wonderful 100% Pomegranate Juice (found in the produce section at the grocery store).
Put all ingredients except arils into blender and process until well blended. Transfer to refrigerator until ready to serve. Pour soup into Pomegranate bowls and sprinkle 2-3 Tablespoons arils on top. If serving in shot glasses, fill and sprinkle arils to cover the top. Garnish with a fresh mint leaf. Makes 6 bowls.
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