How about a chilled soup to start what could become a heavier meal. This if from the Victorian Sampler Tea Room in Eureka Spring, Ark. My husband thinks this is quite a treat any time.
Strawberry Soup
15 ounce package frozen strawberries, thawed with juice
15 ounces sour cream
1 ounce vanilla extract
3 ounces powdered sugar (measure after sifting)
1/2 ounce grenadine syrup
2 ounces half and half
Mix strawberries and sour cream. Beat slowly until well mixaed. Add grenadine, vanilla and sugar while mixing until smooth consistency. Add half and half last, mixing only until well blended. Chill and serve. Shake well before serving. Serves 6. May garnish with mint leaf. This can easily be made the day before and kept chilled. Just shake very well before serving.
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