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 6 servings
Ingredients
- 2 pounds strawberries (approx. 2 3/4 pints)
- 1 cup vanilla yogurt
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 3 -4 tablespoons sugar
- 1/3 -1/2 cup coconut cream from can of full fat coconut milk, optional*
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Garnish (Optional)
- mint
- orange zest
- whipped cream
Instructions
- 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.
- 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.
- Garnish as desired.
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.
*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.