It’s strawberry season and that means it is time to enjoy the freshest strawberries in all the best ways. Like this recipe for chilled strawberry soup! Elegant, spicy-sweet, and super quick to make. This soup needs to be on your table before the local strawberries disappear again.
Hey, how is everyone? Have a nice Father’s Day? We made my yummy Apple Pie Pancakes for breakfast (since the husband’s favorite thing in the world is apple pie) and then my daughter put together a mixed berry crisp for dessert. Crisps are her specialty, and that’s great! Not only from a – hey, she has a specialty side of things – but also because I can always get behind yummy baked fruit recipes.
And yummy no bake fruit recipes! 🙂
See how I segued there? Because this post is about my awesome spicy, sweet no-cook cold strawberry soup. I love it as a first course, a great brunch option, or as a light dessert. I’d even eat it for breakfast! It’s that versatile.
Strawberry Recipes for Spring
It’s also the first of THREE yummy strawberry recipes I have for you in the next week. I just can’t stop buying strawberries right now. I keep haunting the farm stand and snagging another box or two. And then, once I have all those strawberries in the house, I have use them. So here we are!
This first recipe for chilled strawberry soup is – as I said – no-cook. It is very simple and you can make it in about 10 minutes. (plus chilling time)
Then I have a complicated, custard filled, strawberry rhubarb cobbler recipe. That’s a good one for a weekend when you want to putter in the kitchen making a three part dessert.
And last up, I have another simple, no-cook recipe. Since it’s too early for a tomato caprese salad with local tomatoes, and also too early for a grilled peach and burrata salad, I needed a spring/early summer version. Strawberries stepped up and I created a wonderful strawberry burrata salad.
If you need some more strawberry recipes, I recently put together a round-up of some of my favorite strawberry recipes for spring. It’s an excellent resource if you’re like me: unable to stop buying strawberries in season.
How to Make Chilled Strawberry Soup
Back to the strawberry yogurt soup! It may take you longer to read this write-up than it will for you make it. Quick is the name of the game here.
First, a tip: Since this recipe is no-cook, use fresh, unblemished strawberries. They can be a little soft, but not too soft. Any fruit which looks anywhere near turning is best saved for a strawberry pie or crisp.
Gather a handful of mint leaves. Then wash and hull 3 cups of strawberries.
Next, add the strawberries, mint, yogurt, milk, and spices to a blender and blend until smooth. Let the soup chill in the fridge for a few hours, so that the soup is completely cold and the flavors have blended.
Then serve the soup garnished with a few extra chopped strawberries, a little cream or room temperature yogurt swirled in, maybe some mint, and definitely some fresh ground black pepper sprinkled over the top.
Oh, and maybe some bourbon! I love a swirl of bourbon mixed into the bowl. Or into the whole batch if it’s all adult, all bourbon loving crowd. The soup is great without bourbon, but even better with it.
What to Serve with Strawberry Yogurt Soup
This is one of those questions you can answer in many different ways!
If you are serving strawberry soup in what I would consider to be the most common way – as a first course to an elegant dinner or lunch, such Mother’s Day, a birthday celebration, or a shower; then the answer is simple. For these occasions you would serve the soup on its own with whichever garnishes you like from my recipe. Though I would strongly suggest some chopped strawberries and black pepper. They will give the soup visual appeal and great flavor.
If you are having the soup as part of a brunch, then you will have a range of dishes like strawberry scones, blueberry muffins, frittata, and more. The soup will fit nicely into that mix. Everyone will be grazing on what they want, so there is no need to think too much about pairings.
How about dessert? If you want to serve the soup as a dessert, then I would pair it with some crisp, lemony cookies, either purchased or maybe these Lemon Thyme Crisps.
If you try my recipe for Chilled Strawberry Soup, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
Chilled strawberry soup is a great cold summer appetizer. It's full of ripe fruit, Greek yogurt, and just enough mint to be tangy, sweet, and refreshing.
- 3 cups strawberries, washed and hulled
- 6-8 mint leaves
- 1 cup whole milk
- 2/3 cup plain Greek yogurt, either 2% or whole milk
- 1/4 cup orange juice
- 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- garnishes and mix ins: chopped strawberries, thinly sliced mint leaves, black pepper, swirl of heavy cream or warmed yogurt, bourbon
Add all the ingredients, other than the garnishes, to a blender. Blend until smooth and thick, 2-3 minutes.
Transfer the soup to a covered container and let it chill for 2-3 hours.
Serve with garnishes. Approximate amount per bowl of soup: chopped strawberries - 1 tbsp, mint - 1 leaf, black pepper - to taste, cream/yogurt - a spoonful drizzled over and swirled, bourbon - 1 tbsp.
- Storage: Since this is an uncooked recipe, it is quite perishable. Keep it well chilled and use the soup within 2 days.
- Sweetener: You may need more or less sweetener depending on the sweetness of your strawberries and your own palate. If maple syrup is not available, brown sugar is nice substitute.
- Black pepper: Black pepper enhances the strawberry flavor and brings out their sweetness. Don't skip this! If you are nervous, add it a little at a time and taste.