Best Chilled Strawberry Soup Recipes

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

CHILLED STRAWBERRY YOGURT SOUP

Steps:

• In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

FRESH CHILLED STRAWBERRY SOUP

Steps:

• In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.

CHILLED RHUBARB AND STRAWBERRY SOUP

Steps:

• Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken.
• Set aside.
• In another saucepan mix strawberries and cinnamon.
• Blend together the cornstarch and the 1/4 cup water and add to strawberries.
• Bring to boil then reduce heat and simmer for 1 minute.
• Remove from heat and add to rhubarb mixture.
• Chill.
• Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
• Stir in sugar to taste.
• Chill 8 hours or overnight in refrigerator before serving.

CHILLED SPICED STRAWBERRY SOUP

Steps:

• In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool., Place strawberries and remaining water in a blender; cover and process until smooth. , Pour into a large bowl. Add apple juice mixture, yogurt and food coloring if desired. Chill. Garnish with additional strawberries if desired.

EASY CHILLED STRAWBERRY SOUP

Steps:

• Process strawberries and yogurt in blender until smooth.
• Pour in pitcher/container and cover.
• Chill until ready to serve.
• Add chilled ginger ale, stir and serve. Note: For a thicker soup, add more yogurt.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish.
• Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree.
• Adjust seasonings and chill well. You may want to adjust seasonings again before serving.
• To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.

CHILLED BLUEBERRY AND STRAWBERRY SOUP

Steps:

• Combine berries, sugar, water, lemon and cinnamon sticks in heavy saucepan and bring to a boil.
• Lower heat and simmer for 15 minutes.
• Transfer to a bowel and chill for 4 hours or overnight.
• Discard lemon and cinnamon sticks.
• Puree remaining ingredients
• Pour in a bowel and wisk in yogurt.
• Chill for several hours to meld flavors.

CHILLED STRAWBERRY AND MINT SOUP

Steps:

• Combine all the ingredients, except the mint, in a blender and mix well
• Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

CHILLED STRAWBERRY-ORANGE SOUP

Steps:

• In a food processor or blender, process all the ingredients until smooth.
• If using fresh strawberries, cover and refrigerate for 1 hour to chill thoroughly. If using frozen strawberries, serve or cover and refrigerate until needed.
• Serve this soup within 24 hours for peak flavor.
• (Per Serving)
• Calories: 85
• Total Fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g
• Fiber: 2g
• Sugars: 17g
• Protein: 1g
• Dietary Exchanges
• 1 Fruit
• 1/2 Carbohydrate

CHILLED STRAWBERRY YOGURT SOUP

Steps:

• 1. Place sliced strawberries into a blender. Add the pineapple juice, sugar, yogurt and ice cubes. Place lid on blender, and process until all ingredients are smooth.
• 2. Pour stawberry soup into 4 soup bowls. Top each bowl with a dollop of whipped topping. Garnish each bowl with a halved strawberry. Serve soup immediately.
• 3. Yields: 4 servings (1-1/4 cups per each person)
• 4. *Note: I have prepared this soup numerous times, and when I don't have a can of pineapple juice on hand, I opt to adding the juice from a can of crushed pineapple. And at another time when making the soup, I ended up adding some of the crushed pineapple as well, which worked great in the recipe.

CHILLED SPICY STRAWBERRY SOUP

Steps:

• 1. In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes. 2. In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth. 3. Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.) 4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately.

CHILLED STRAWBERRY SOUP

Steps:

• In a food processor or blender, puree strawberries, sugar, half-and-half and plain yogurt. Pour into a bowl and add vanilla, brandy and cinnamon. Stir in strawberry yogurt until well combined. Refrigerate for 4 to 6 hours. Garnish with a fresh strawberry and mint leaf.

CHILLED STRAWBERRY SOUP

Steps:

• In a saucepan, combine apple juice, 3/4 cup of water, sugar, cinnamon and cloves.
• Bring to boil over medium heat.
• Remove from heat; Cool.
• Place berries and remaining water in blender; cover and process until smooth.
• Pour into large bowl.
• Add apple juice mixture, yogurt and coloring.
• Stir well to combine.
• Cover and refrigerate until well-chilled.
• Garnish with additional berries and sour cream as desired.
• Cook time includes chill time.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender combine the berries, juice, yogurt, vanilla and sugar until smooth. Refrigerate until cold before serving. Pour into a bowl or cup and top with a dollop of whipped cream, then enjoy this cold refreshing dessert soup on a hot

CHILLED STRAWBERRY ROMANCE: THE SOUP (LOW FAT)

Steps:

• Wash and stem berries.
• Place ingredients in food processor or blender and puree until smooth.
• Chill and serve with a small dollop of yogurt and a mint sprig as garnish.
• *It can be further enhanced with a shot of Grand Marnier or a couple ounces of sweet champagne.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender, combine strawberries, orange juice and cinnamon; cover and process until smooth. , Transfer to a large saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in buttermilk, sugar, lemon juice and zest. Refrigerate. Garnish with whipped cream or yogurt and mint if desired.

CHILLED STRAWBERRY SOUP

Steps:

• 1. Mix the sour cream with the whipping cream gently. Then add the strawberries & mix well.
• 2. Add burgundy & sugar, mix, & refrigerate or serve immediately.
• 3. Optional: Whip 1 cup of whipping cream stiff & then mix in 1 cup of sour cream. Place a heaping spoonful of this on top of each bowl, if desired.

CHILLED STRAWBERRY SOUP

Steps:

• 1. Wash, hull, and clean strawberries.
• 2. Put all ingredients into a high speed blender.
• 3. Puree mixture until smooth.
• 4. Pour mixture through a fine strainer a little at a time into a big bowl.
• 5. Serve chilled. Optional garnish with creme fraiche and fresh mint.