Cold Strawberry Jalapeno Soup - cooking recipe

Ingredients

2 cups frozen strawberries
3/4 cup light cream (I use 6% M.F.)
1 1/4 cups 1% low-fat milk
2 tablespoons diced fresh jalapeno peppers (remove seeds first)
1/2 cup sugar (or splenda)
1 pinch ground black pepper
2 teaspoons allspice
1 teaspoon balsamic vinegar
mint leaf (to garnish)

Preparation

Put everything except for mint leaves into blender. Blend until smooth.
Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
Pour into bowls and garnish with mint leaves on top. Serve immediately.
Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.