Strawberry Soup

A perfect summer appetizer.

1 pound frozen strawberries with juice (if any) mostly thawed
3/4 cup powdered sugar (not necessary to sift)
1/3 cup grenadine
1/2 cup imitation vanilla (yes, 1/2 cup is the right amount)
2 cups (1 pint) sour cream
3 cups half and half

In large blender, add ingredients except half and half in order listed above. Blend on high (or puree) for about 15 seconds until no chunks of berries remain. At this point, you may divide this in half and freeze part for later. Add approximately 1½ cups half and half to each batch. Blend well. Makes about 20 to 24 small servings total.

Note: if using fresh berries, cut in half, add 1/3 cup sugar, shake well to make juicy before doing soup.

I halved the recipe to begin with. From the St. Joseph News Press, printed 6/29/11.