I’ve never been a huge fan of cold soups (or fruit based soups for that matter), but I really wanted to find a unique recipe for summery strawberries that wasn’t a baked good. I can only eat so many pies and muffins (I know, what tough problems I have). What I liked about this strawberry soup recipe was it wasn’t overly sweet, and it received savory notes from the garnishes of olive oil and freshly cracked black pepper.
This strawberry soup literally could not be easier. I cut back on the sugar from the original recipe, but you could amp up the sugar a bit more and garnish with mint leaves, shaved chocolate, and strawberries for more of a dessert soup! Feel free to omit the wine as well if you’re not into that – you can always sub in a variety of other liquids like orange juice, coconut water, balsamic vinegar (though I’d reduce the quantity, you don’t want it to overpower the soup), watermelon juice, etc. Use your imagination!
Strawberry Soup Recipe
Adapted from Southern Living
- 3 cups strawberries, sliced
- 1 cup plain skyr yogurt (can also use Greek)
- 1/2 cup Rosé or Riesling
- 1/4 cup sugar
- Garnishes: sliced strawberries, olive oil, freshly ground pepper
In a food processor or blender, add sliced strawberries, skyr yogurt, wine of your choosing, and sugar and blend until smooth. Scrape down the sides to make sure it all combines together. Cover and chill for two hours.
Garnish with additional sliced strawberries, a drizzle of your best olive oil, and freshly ground pepper.