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.

Cold strawberry soup in a white bowl.
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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!

Chilled strawberry soup garnished with mint leaves and chopped strawberries.

Cold Strawberry Soup Ingredients

  • strawberries
  • honey
  • zest of 1 orange
  • mint leaves
  • vanilla extract
  • orange extract
  • water
  • kefir
  • 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.

Strawberry gazpacho in a white bowl on a cutting board.

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.

Ok, maybe cucumber gazpacho or chilled mango melon soup. Both similarly delicious and as refreshing as this strawberry soup!

What up now Mr. Punxsutawney I saw my shadow Phil?

Easy blender cold strawberry soup with strawberry and mint garnish on a white surface.

MORE SPRING SOUPS TO TRY:

Thai Pea Soup
Creamy Carrot Soup with White Beans and Fennel
Irish Stout Onion Soup

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4.96 from 67 votes

Chilled Strawberry Soup

Servings: 2 servings
Prep: 40 minutes
Cook: 10 minutes
Total: 50 minutes
Cold strawberry soup.
A chilled strawberry soup with orange and mint. Perfect as an appetizer or dessert on a hot day.

Ingredients 

  • 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

Instructions 

  • 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

Serving: 1SERVINGCalories: 154kcalCarbohydrates: 33gProtein: 6gFat: 2gPolyunsaturated Fat: 1gCholesterol: 3mgSodium: 130mgFiber: 7gSugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soups + Stews
Cuisine: American
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*This post was originally published March 2012. Pictures, recipe and some text were updated February 2022.
 

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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53 Comments

  1. This is going to be all over my summer! I love the internet because it introduces me to people with fantastic ideas…like this one and you!

  2. Yum yum yum! What a fantastic idea – I can’t wait for summertime so I can enjoy some chilled dishes. I mean, I do love my (almost) daily smoothies , but they are just so much more satisying when I don’t have to wear my jacket outside to enjoy on my way to work :)

  3. No matter what you call it, this looks delicious!
    I cannot wait for warmer temperatures and for fruit to be in season again. I’m already craving it like crazy. I literally live off of fresh fruit during the summertime and I wouldn’t have it any other way. (: