Cold Strawberry Soup

A sweet soup like this one can be used as a first course, a between-course palate-cleaner, or as a dessert.

Ingredients:

1 quart strawberries, halved

2 cups apple juice

1 cup (8 ounces) sour cream

1/2 cup packed brown sugar

1/2 cup honey

2 tablespoons lemon juice

1 1/2 cups half-and-half cream

3 tablespoons orange juice

3 slices white bread, crusts removed and cubed

2 tablespoons butter

1/2 teaspoon granulated sugar

1/2 teaspoon ground cinnamon

Directions:

In a bowl, combine the strawberries, apple juice, sour cream, brown sugar, honey and lemon juice. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Let cool before using with soup. Stir soup before serving; garnish with croutons. Yield: 6 servings