Strawberry Soup

by Shawnda on May 27, 2011

in Fruit,Soup, Stew, and Chili,Strawberries

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.


  • 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


  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.


Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 2 hours

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