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! 
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 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!
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This soup only takes about 15 minutes of
Ingredients
- 3 cups sliced fresh strawberries, preferably organic
- 1 cup plain Greek yogurt
- 1/2 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
- 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 1 1/2- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately.
Gosh girl you are soooo lucky that it is already strawberry season where you live!!!! I cannot WAIT for strawberry season to hit here. This soup is just what I want too as soon as it gets here!
I love this recipe so much! Delicious!!!
This looks so yummy! Is there anything you could replace the white grape juice with though?
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:)
Thank you, I may try apple juice today and I’ll let you know how it goes.
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!
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 🙂
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So interesting. We are going to include it in our strawberry round up tomorrow
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This looks delicious! Can you make it the night before to serve with lunch the following day?
You can totally make this in advance Hilary. It’s so good after the flavors marinate!
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
Whoa!! 25 strawberry plants, that is amazing!