Strawberry Soup

Strawberry Soup

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!

Strawberry Soup

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.

Strawberry Soup

Cold strawberry soup is the perfect starter to any spring meal.

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from heat and let cool to room temperature. Taste for sweetness and add additional sugar if necessary.
  3. 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.

Notes

Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 2 hours

23 comments… add one

  • WOW! I love the color on this. Looks lovely. Can’t wait to try it. No strawberries here for another 6 months :(

  • What a great idea! I love recipes inspired by wonderful memories:-)

  • This is gorgeous! Lovely presentation and photography! What a fun start (or finish) to a girls lunch or a Sunday brunch! Thanks, Chris

  • I love the color of this soup! Great pics.

  • That looks amazing! Thinking of making this as a meal for my kiddos–what did you serve with it?

    • We grilled chicken and had a salad with it – light and easy stuff because it was “hot” outside. It’s waay hotter now :)

  • This is gorgeous! Love it.

  • Chilled strawberry soup is awesome! I made a similar recipe and served it in mini champagne glasses for a baby shower. I agree with the others, yours is very pretty, mine was boring pale pink.

    • Those were the freshest strawberries on earth – we had just picked them at a farm the day before! Everything dish we made was such a pretty pink.

  • i really wish I hadn’t just polished off the last of my strawberries! This looks delicious!

  • Jessie

    We went to a pick your own place last year to get strawberries and it made the best ice cream ever – it was hot pink/fuchia! I love your site, by the way. I submitted your name to Babble for a mommy foodie blogger nomination. Keep up the tasty work!

  • how pretty is that?! love the gorgeous pink color!!

  • Is it wrong that I want to add a shot of rum to this? So pretty, and it sounds incredible!

    • @Cara – oooh, a shot of rum? I think you’re on to something!

  • This sounds delicious and refreshing — perfect for a warm summer night!

  • Dee

    I’ve never been one to go for cold soup, but I think this will be an exception. Thanks for sharing!

  • i love that beautiful pink color…..lovely styling ! will make it for sure :-)

  • the color is amazing!

  • This is beautiful! Lovely presentation :)

  • Niki

    Wowza! I made this for a party I catered this week as an appetizer….it was a huge hit! It was so nice on a warm June evening…cool and refreshing and easy to put together beforehand. Served in cute little ” disposable shot glasses” with a splash of cream on top. Perfect recipe! Thank you!

  • Allison

    How do you make the heart decorations/what did you make them out of?

    • Allison – Whisk a small dollop of yogurt with a tiny bit of skim milk to thin it out just a bit. Drop nickel-sized drops onto the surface and then drag a toothpick or a knife held vertically straight through the center of the drop. You’ll get hearts!

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