Berry Soup With Cake Croutons

With all of the amazing berries hitting the farmer’s market lately, I feel like I should do something more than just eating them out of the carton. Perhaps a soup would be nice.

On my first try, I plopped yogurt in and it came out way too much like a smoothie. I don’t want to be eating a smoothie out of a soup bowl with a spoon, I want to clug-a-lug it out of a glass.

Back to the kitchen for version 2.0 – I’m looking for a cool, refreshing and brightly colored soup. So no yogurt and basically just berries this time.

Berries are so good right now, they don’t really need much else. For an extra fancy treat, top with mint and cake croutons ( I used Amy’s frozen Orange Cake, no need to bake in a hot kitchen, just defrost).

Berry Soup With Cake Croutons
Serves 2

1 pint ripe fresh strawberries
1/3 cup fresh blueberries
1/2 cup orange juice
1 teaspoon agave nectar or to taste
2 sprigs fresh mint, julienned
2 slices cake, cut into cubes

Blend together the berries, orange juice and agave nectar until smooth. Chill until ready to serve. To serve, spoon into shallow bowls and top with the mint and cake croutons. Serve immediately.

No Croutons Required is a monthly food blogging event hosted by Lisa’s Kitchen and Tinned Tomatoes. May’s theme is berries in a soup or salad. No croutons required but this dessert soup has it and is my contribution to the event.