How to Make Chilled Strawberry Soup
Chilled soups, like gazpacho and cucumber, are delicious—especially on a hot day. But they're not for everyone.
However, even if cold soup is not usually your thing, we think there's a good chance our Chilled Strawberry Soup will make you a convert.
With a taste somewhere between a berry smoothie and melted strawberry ice cream—without the heavy sugar content—this sweet-and-tart soup makes a memorable appetizer or dessert for summer parties. The best part: It's incredibly easy to make (there's just one step), hardly any cleanup, and it looks impressive.
While most versions of this dish are based on a puree of strawberries, sour cream or heavy cream, and a touch of sugar, our twist on the classic calls for a little Riesling and plain Greek yogurt, which create a slightly more sophisticated flavor profile.
How to Make the Perfect Chilled Strawberry Soup
First, process 3 cups of sliced fresh strawberries with 1 cup plain of Greek yogurt, a 1/2 cup of Riesling, and a 1/3 cup of sugar in a blender or food processor until smooth. (Stop to scrape down sides as needed.) If you have those height-of-summer, ultra-sweet strawberries, you can lessen the amount of sugar.
Then, cover and chill the soup for two hours before serving. Get creative with the garnishes. Add a drizzle of olive oil to give the soup more body and freshly ground pepper to bring in a little bite and—believe it or not—enhance the strawberry flavor. Top each bowl with sliced fresh strawberries for a touch of sweet and spice in every bite.
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This recipe can also be modified without dairy. To make it lactose-free, remove the Reisling, and substitute the Greek yogurt with a combination of coconut creamer, almond milk, and either coconut yogurt or full-fat coconut cream. These will still provide the creamy, thick texture of the original version, plus a subtle hint of coconut—another nice complement to the strawberry flavor.