Chilled Strawberry Yogurt Soup
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.
Servings 4 servings
Calories 150kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 150kcal