Strawberry Soup (5 Minutes!)
Strawberry Soup infused with coconut and vanilla yogurts is silky, sweet and creamy all made in your blender! This chilled Strawberry Soup recipe is wonderfully refreshing.  It makes a fabulous make ahead dessert or festive side and will have you slurping up summer one smile at a time.  
Servings Prep Time
6servings 5minutes
Servings Prep Time
6servings 5minutes
Strawberry Soup
  • 2pounds strawberries(approx. 2 3/4 pints)
  • 1cup vanilla yogurt
  • 1/2cup orange juice
  • 1tablespoon lemon juice
  • 3 -4tablespoons sugar
  • 1/3 -1/2cup coconut cream from can of full fat coconut milk, optional*
  • 1/2teaspoon vanilla
  • 1/4teaspoon ground ginger
  • 1/4teaspoon ground cinnamon
Garnish (Optional)
  • mint
  • orange zest
  • whipped cream
  1. Add all of the ingredients to a blender and chop then liquefy/puree until smooth. For a thicker soup, add more yogurt, for a thinner soup, add more orange juice with another pinch of sugar as needed.
  2. May serve soup immediately but even better chilled for at least 2 hours. Before serving, taste and add additional sugar if desired as the sugar tends to mellow after being chilled.
  3. Garnish as desired.
Recipe Notes

*1/3-1/2 depending on how much cream is in the can. Refrigerate can of coconut milk for at least 24 hours then it is easy to scoop the cream off the top after it separates.
*The coconut cream adds the creamy coconut flavor but if you want to go for an almost nonfat soup, you can eliminate the coconut cream and add a little extra vanilla yogurt to add some of the creaminess back in.