Best Chilled Strawberry Yogurt Soup Recipes

CHILLED STRAWBERRY YOGURT SOUP

Chilled Strawberry Yogurt Soup image

I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. -Phyllis Hammes of Rochester, Minnesota

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 5

Ingredients

1 pound fresh strawberries
1-1/4 cups vanilla yogurt, divided
3 tablespoons confectioners' sugar
2 tablespoons orange juice concentrate
1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

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.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

CHILLED STRAWBERRY YOGURT SOUP

Chilled Strawberry Yogurt Soup image

This delicious soup was posted by PaulaG at food.com, but I did modify the recipe just a bit. It's also a very pretty soup. I think it would be great even served as a dessert.

Provided by Cindi M Bauer

Categories Other Soups

Number Of Ingredients 7

Ingredients

3 cups fresh, sliced, strawberries
1/2 cup pineapple juice, chilled (*see note)
4 tablesp. granulated sugar
1 cup vanilla yogurt
1/2 cup ice (l used 8 mini sized ice cubes)
several dollops, of reddi whip whipped topping
2 large, fresh, strawberries (not hulled) and sliced in half

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.