A chilled strawberry soup with orange and mint. Perfect as an appetizer or dessert on a hot day.
Want to know why I love the internet, specifically twitter?
Because within 5 minutes of asking the world if strawberry soup seemed weird, I had over 15 replies that pretty much said “no, go for it!”
The internet validates my crazy.
Or, it’s just way easier to lie from behind a computer screen.
Either way, strawberry soup is here because of it.
I’m honestly not sure what to call this.
In fact, I just stared at my categories for 10 minutes trying to decide which one it fits into.
Is it a snack? An appetizer? A dessert? Just a smoothie poured in a bowl?
Not sure…kind of all of the above.
Regardless, it’s delicious.
Especially, on 73 degree sunny spring days.
Strawberries were 3/$3.00 or $1.50 each.
Seriously, that’s what the sign said. I’d love to know who didn’t realize that and take the third pint.
Nonetheless, there was a point this week in which we had 5 pints of strawberries in our fridge.
Something had to be done.
Although similar to a smoothie, I usually (as in never) take the time to simmer my strawberries with orange zest and mint before blending them up.
That’s the part of this soup that makes it stand out. It’s like a slightly sweet gazpacho.
Pretty similar in fact to my cherry gazpacho just with a different fruit!
Cold Strawberry Soup Ingredients
- zest of 1 orange
- mint leaves
- vanilla extract
- orange extract
- milk – we use almond milk, but you can choose your favorite
How To Make Strawberry Gazpacho
In a small saucepan, add the strawberries, water, honey and orange zest. Simmer over medium-high heat for about 10 minutes. As they begin to soften, use a spoon to mash them.
Take the pot off the heat and allow it to sit and cool until the soup reaches room temperature.
Once the strawberries have cooled, place them in a blender and add the milk and kefir. Puree until smooth.
Lastly, add the vanilla and orange extracts and blend to incorporate.
Chill the strawberry soup for at least 30 minutes before serving and garnish with mint leaves if desired.
Expert Tips and FAQs
Strawberries: You can use fresh or frozen, but if they are in season I highly recommend grabbing some fresh ones.
Yogurt: If desired you can swap the kefir for greek yogurt instead. Or for a dairy-free strawberry soup, use a plain unsweetened coconut yogurt and/or coconut milk kefir.
Honey: Want to make this strawberry soup recipe vegan? Instead of honey, use maple syrup.
Thinning the Soup: Add additional milk if the soup is too thick for your liking.
Storing: Transfer the soup into an airtight container and keep in the fridge for 3 to 5 days.
Freezing: Place in a freezer safe bag. Thaw overnight in the fridge or at room temperature for a couple of hours before serving.
Serving: Strawberry soup is typically served cold, but can be created for an appetizer or a tasty creamy dessert.
Difference between kefir and yogurt
Both are dairy-derived (unless you get a vegan version), but kefir has more probiotics and a sweeter natural taste. Whereas plain yogurt is a little more tart.
I can’t imagine anything more refreshing as the start or finish to a summer (or March) meal.
What up now Mr. Punxsutawney I saw my shadow Phil?
MORE SPRING SOUPS TO TRY:
- 2 cups strawberries, hulled and chopped
- 1/4 cup water
- 1/2 tablespoon honey
- zest of 1 orange
- 1/2 cup kefir
- 1/4 cup almond milk (or milk of choice)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange extract
- 4 mint leaves, chopped
- In a small saucepan, add the strawberries, water, honey and orange zest. Simmer over medium-high heat for about 10 minutes. As they begin to soften, use a spoon to mash them.
- Take the pot off the heat and allow it to sit and cool until the soup reaches room temperature.
- Once the strawberries have cooled, place them in a blender along with the milk, kefir and extracts. Puree until smooth.
- Chill the strawberry soup for at least 30 minutes before serving and garnish with mint leaves if desired.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 130mgCarbohydrates: 33gFiber: 7gSugar: 23gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post was originally published March 2012. Pictures, recipe and some text were updated February 2022.