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Chilled Strawberry Soup

This Chilled Strawberry Soup is the perfect silky smooth treat to celebrate the beginning of strawberry season!

It’s officially strawberry season here in Southern California and I couldn’t have been happier to see the farm fresh strawberry stand open back up this year. With the days being longer, and the weather starting to warm, I have been longing for fresh sweet berries

When I walked up to that booth filled with just picked berries, the intoxicating smell took over my senses. I was taken back to thoughts of being a little girl playing with my favorite Strawberry Shortcake doll. I used to love to brush her hair and smell the sweet berry essence that somehow magically wafted from her locks.  That doll went everywhere with me and so did that sweet smell! This Chilled Strawberry Soup is the perfect silky smooth treat to celebrate the beginning of strawberry season!

 

I was so swept up in the moment thinking about my beloved childhood doll that before I knew it I was walking back to my car with an entire flat of big, juicy, organic berries! I didn’t really know what I was going to do with them all, I just wanted to make sure that sweet scent of berries lingered for a while.

That week was a tasty one and while I made just about everything from smoothies and muffins to donuts and ice cream. One of my family’s favorite ways that I used the berries was in this subtly sweet chilled strawberry soup.  I know what you are thinking, you are wondering if this is like a smoothie in a bowl, right? I assure you – it’s not! 

This Chilled Strawberry Soup is the perfect silky smooth treat to celebrate the beginning of strawberry season!

This silky smooth soup is great as an appetizer or even a dessert course. the soup itself is mild with a little tang from the Greek yogurt and white grape juice paired with a little spicy bite from the black pepper and radish. Trust that you will be making this one repeatedly in the warmer months to come. It’s that good! 

Chilled Strawberry Soup
Author: 
Prep time: 
Total time: 
Serves: 4 cups
 
This soup only takes about 15 minutes of <g class="gr_ gr_50 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="50" data-gr-id="50">hands on</g> time, but be sure to let it chill for 2 hours before serving so that the flavors intensify.
Ingredients
  • 3 cups sliced fresh strawberries, preferably organic
  • 1 cup plain Greek yogurt
  • ½ cup white grape juice
  • 3 tablespoons raw honey
To garnish
  • freshly ground black pepper
  • sliced fresh strawberries
  • 1 or 2 radishes, cut into thin shreds with a grater or mandoline
  • fresh mint
Instructions
  1. In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately.
 

Comments

    • Meg

      If you don’t have any kids around a Riesling wine is nice. As far as other fruit juices go you may like the addition of apple juice or even a ginger beer, although I haven’t tried those substitutions myself. Let me know what you decide to substitute:)

  1. Missy

    Looking forward to our season now! Thanks for sharing, this brought back memories of eating at Grossingers in the Catskills, the first time and only time I have found strwaberry soup….I think I ahd five or six bowls of it that weekend!

    • Meg

      Thank you so much for sharing Missy! I am so glad that this soup takes you back to a trip that you enjoyed. I have been obsessing over this soup for a week now and can’t get enough. I keep making it and we keep pounding down the bowls! I really hope you love it as much as you did the soup at Grossingers 🙂

  2. Lyn

    I have just planted 25 strawberry plants so this will come in handy as a diversion to short cake and jelly.

    Yes, I do know that the yield will be better in a year but that’s OK, there will still be some to taste this year.

    Thank you.
    Lyn

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.