The big idea for this Chilled Strawberry Soup recipe was born a few years ago when Trent and I took a cruise. We dined on all kinds of yummy creations, one of which was chilled soup. After that trip I knew I had to make my own!
I have no idea how labor intensive their recipe was, but I can assure you that you’ll have this recipe chilling in the fridge within 10 minutes! (If I would have known how easy chilled soup is to make, I would have made it long before now!)
This recipe is the perfect creation for those of us who want to serve our guests a “fancy dish” but don’t have tons of time to spend in the kitchen. (Shhh…it’ll be our little secret!)
The hardest part about this recipe is…wait, there isn’t a hard part because it’s super simple. It’s pretty much a dump and go kind of recipe, which is pretty close to perfection in my book!
Funny story – When I told Trent that I had made Strawberry Soup I could see a bit of lip curling on his face (that he was trying to hide). But, once he tasted it, I won him over, and he even asked for another sample. HA!
Chilled Strawberry Soup
8 oz Strawberries
1 1/2 cups Vanilla Yogurt
1/4 cup Orange Juice
1/4 cup Honey
- Slice the large strawberries in half.
- Place all ingredients in your blender and mix until blended.
- Refrigerate for two hours before serving.
- If desired, garnish with mint leaves.
Yield: 3 servings
Recipe adapted from Taste of Home.
The best way to describe this Chilled Strawberry Soup is light and refreshing. It’s perfect to serve as an appetizer on a warm day or even as a yummy treat/snack.
If you’re kitchen is overflowing with another kind of berry, you could definitely make this soup with whatever you have on-hand. Hmmm…I can just imagine the flavor combinations!