After an “exhausting” day of snorkeling, and lounging by the pool with bottomless rum punches on our honeymoon in the Caribbean, the Foodie Groom and I managed to tear ourselves away from paradise for a late lunch. In paradise.
After spending the day outside, we wanted something light and cool so we started with a strawberry soup. It hit the spot – it was cold, light, simple, and refreshing. More importantly, it wasn’t overly sweet. After I raved about the wonderful soup, the waiter graciously brought us a message from the kitchen: cooked strawberries and light cream. Easy enough!
I think we were able to at least produce a worthy rival if not a near-replication… I mean, as much as one can remember after nearly 5 years It’s smooth, refreshing, and wonderful when served very, very cold.
Cold strawberry soup is the perfect starter to any spring meal.
- 1lb strawberries, rinsed and hulled
- 1 Tbsp sugar, plus more to taste
- Juice and zest of 1 small orange
- 1/4 cup water
- 1/2 cup plain yogurt
- 1/3 - 2/3 cup milk
- Mint, for garnish
- Roughly chop strawberries and place in a small sauce pan with sugar, orange juice, zest, and water. Simmer for 15-20 minutes, squashing the strawberries into sauce with your spoon until they break down into a thick sauce.
- Remove from heat and let cool to room temperature. Taste for sweetness and add additional sugar if necessary.
- Place chilled strawberries, yogurt and 1/4 cup milk in a blender. Puree. Stream in additional milk to get to the desired consistency. Chill until very cold, serve garnished with mint.
Yields: ~2 cups
Estimated time: 2 hours