Are you looking for a delicious dessert soup? This recipe for cold strawberry soup is refreshing and delectable, especially when strawberries are fresh on a hot summer’s day. I have also used this soup as a topping for soft-serve banana ice cream.
Serves 4
Inspired by NY Times Recipe, Martha Rose Shulman
Ingredients:
- 2 1/4 pounds fresh ripe strawberries, hulled, with stems and leaves removed
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp sugar
- 1 tbsp wildflower raw honey
- 1/2 cup freshly squeezed orange juice
- Garnish: Chopped or sliced fresh mint and cocoa nibs (optional)
- Vanilla Greek yogurt, for the finishing touch
Instructions:
- Separate a fourth of the strawberries that look the prettiest. Quarter the strawberries and toss in a large bowl with 1 tablespoon of lemon juice and sugar. Cover the bowl and refrigerate for an hour or longer.
- Place the remaining strawberries in the processor bowl fitted with a steel blade. Pulse strawberries to a coarse puree. Add the remaining lemon juice, orange juice, and honey and process until strawberries are nicely pureed. Taste and add more honey if desired. Chill until ready to serve.
- To serve, stir the quartered strawberries and their juice into the bowl with the pureed strawberries. Ladle into bowls, garnish with a dollop of vanilla yogurt with fresh mint leaves whole or chiffonade, and sprinkle with cocoa nib if desired.
Note: I used powdered monk fruit natural sweetener instead of sugar and honey. Since monk fruit is much sweeter than regular sugar, you can begin by using half the amount of monk fruit and add more if you want your soup to be sweeter.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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