Strawberry-Kiwi Soup

By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.

Chilled fruit soups are one of the most inexpensive, nourishing and easy dishes you can make, and they’re full of cancer-healing vitamins and antioxidants. A garnish of fresh fruit slices, ground nuts, cilantro or mint adds a simple but artistic touch. Serves 2.

*Choose organic produce whenever possible*

  • 1 large or 2 medium fresh or frozen strawberries, chopped
  • 2 kiwi, peeled
  • 1 cup pomegranate juice
  • Leaves from 1 rosemary sprig, finely chopped
  • 2 fresh basil leaves

In a blender, combine the strawberries, kiwi, pomegranate juice, rosemary and basil and pulse until you reach the desired consistency, from chunky to smooth. Serve immediately.

Download this recipe in PDF format >>

© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.

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