Atole de Fresa (Strawberry Dessert Soup)


  • 4cups (2 pints) strawberries, sliced
  • 1/4cup sugar
  • 2cups water
  • 2/3cup masa harina (corn tortilla flour)
  • 2cups buttermilk
  • 1/2cup sugar
  • 1vanilla bean, split in half lengthwise or 2 teaspoons vanilla extract
  • 1cannella or other cinnamon stick
  • Milk (optional)
  • Fresh mint sprigs
  • Directions

    1. In a blender or food processor combine strawberries and 1/4 cup sugar. Cover and blend or process until smooth; set aside.
    2. In a large saucepan, combine the water and masa harina. Cook and stir over medium heat for 3 to 4 minutes or until thickened.
    3. Stir in buttermilk, 1/2 cup sugar, vanilla bean (if using), cannella stick, and pureed strawberries. Cook over low heat for 5 minutes, stirring frequently. Stir in vanilla (if using). (The soup should be thick, but pourable. If necessary, thin with a little milk.) Cover and chill for at least 4 hours.
    4. Before serving, remove vanilla bean and cannella stick. Using the tip of a small sharp knife, scrape seeds from vanilla bean; return seeds to soup. Ladle soup into small dessert bowls. Garnish with mint sprigs.a


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