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Atole de Fresa (Strawberry Dessert Soup)

Makes: 6 servings
Prep 25 mins Chill 1 hr to 2 hrs
Atole de Fresa (Strawberry Dessert Soup)
  • 2  pints  fresh strawberries, sliced
  • 1/2  cup  sugar
  • 2  cups  water
  • 1 2/3  cups  masa harina (corn tortilla flour) (6 ounces)
  • 2  cups  buttermilk
  • 3/4  cup  sugar
  • 1  vanilla bean, split in half lengthwise
  • 1  stick  canella or other stick cinnamon
  •  Milk (optional)
  •  sweetened whipped cream (optional)
  •  Fresh mint sprigs

1. In a blender or food processor combine strawberries and the 1/2 cup sugar. Cover and blend or process until smooth; set aside.

2. In a small saucepan combine the water and masa harina. Whisk until well mixed; strain mixture through a fine-mesh sieve. Return strained mixture to the saucepan. Cook and stir over medium heat for 3 to 4 minutes or until thickened.

3. Reduce heat to low; stir in buttermilk, the 3/4 cup sugar, vanilla bean, cinnamon stick, and pureed strawberries. Cook for 5 minutes more. If necessary, thin soup with milk (the mixture should be thick, but pourable).

4. Cover and chill for 1 to 2 hours. Before serving, remove vanilla bean and cinnamon stick; scrape bean and return seeds to syrup.

5. Divide soup among six small dessert bowls. Garnish with sweetened whipped cream and fresh mint.

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