Best Cold Strawberry Soup Recipes

B&B COLD STRAWBERRY SOUP

Steps:

• Mix all ingredients.
• Serve chilled.

COLD STRAWBERRY SOUP WITH STRAWBERRY CREAM QUENELLES

Steps:

• The Quenelles
• Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
• Meanwhile, puree the strawberries in a food processor with the sugar.
• Whip the remaining 3/4 cup of cream.
• Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
• Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
• Sliced Strawberries
• Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
• The Strawberry Soup
• Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
• Assembly
• When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
• Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
• Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.

COLD STRAWBERRY SOUP

Steps:

• Combine all ingredients in large bowl, stirring well.
• Transfer half of mixture to container of an electric blender and process until almost smooth.
• Repeat procedure with remaining half. Ladle soup into individual soup bowls. Serve immediately. Yield: 5 1/2 cups. Garnish with mint sprig.
• Great luncheon idea!

COLD STRAWBERRY SOUP

Steps:

• In a blender or food processor puree strawberries. Pour into a large bowl and add half and half, sour cream, sugar and lemon juice. Stir until well combined. Chill.
• Serve with garnish of mint leaves

COLD SUMMER STRAWBERRY SOUP

Steps:

• Remove hulls from strawberries; wash berries under cool water. In a blender or food processor, add berries, wine, juice, zest and honey, Blend at pulsing speed until puréed.
• Add whipping cream, and stir with a fork. Cover and refrigerate for one hour. Serve garnished with fresh mint.

COLD STRAWBERRY JALAPENO SOUP

Steps:

• Put everything except for mint leaves into blender. Blend until smooth.
• Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
• Pour into bowls and garnish with mint leaves on top. Serve immediately.
• Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.