Judy Rodger'S Chilled Strawberry Soup
A refreshing, fruity chilled strawberry soup with citrus and spice notes, perfect for summer gatherings or light desserts, appealing to fruit lovers and those seeking a cool treat.
Ingredients
Instructions
- Set aside 6 strawberries for garnish.
- Puree the remaining strawberries with orange juice in a blender.
- Pour the berry mixture into a 4-quart saucepan.
- In a small bowl, mix tapioca or cornstarch with 4 tablespoons of the berry mixture.
- Add the mixture to the saucepan with spices.
- Heat the mixture, stirring constantly, until it comes to a boil.
- Cook for 1 minute or until thickened.
- Remove from heat and transfer back into the blender.
- Add sugar, grated lemon peel, lemon juice, and yogurt; blend well.
- Slice the reserved strawberries and fold them into the soup.
- Chill the soup for 8 hours.
- Serve garnished with lemon slices.
Tips & Substitutions
For a smoother texture, ensure the strawberries are fully pureed before cooking. If you prefer a thicker soup, increase the tapioca or cornstarch slightly. You can substitute honey or agave for sugar if you're looking for a natural sweetener. Using Greek yogurt can also enhance the creaminess while adding protein.
Serving Suggestions
Serve the soup in chilled bowls for an extra refreshing experience. It pairs beautifully with lemon slices and a sprinkle of mint for garnish. For a delightful brunch, consider serving it alongside Aunt Mary Ann'S Broccoli Casserole or light pastries. This chilled soup is also a fantastic starter for summer gatherings.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you need to reheat, do so gently on the stove over low heat, stirring frequently, as overheating can alter the texture. This soup is best enjoyed chilled, so consider serving it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Judy Rodger'S Chilled Strawberry Soup contains roughly 235 calories, with 9g protein, 33g carbohydrates, and 8g fat. It is an excellent source of vitamin C (35% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and vitamin D. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before pureeing to avoid excess water. The flavor may be slightly different, but the soup will still be delicious. Adjust the sugar based on the sweetness of the frozen strawberries.
Is it possible to make this soup vegan?
Absolutely! Substitute the buttermilk or yogurt with a plant-based alternative like coconut yogurt or almond milk. Use maple syrup or agave nectar instead of sugar for a vegan-friendly sweetener. This makes for a delightful vegan version of the dish without compromising on taste.
How can I make this soup more festive for a party?
To add a festive touch, consider garnishing the soup with whipped cream or a dollop of flavored yogurt. You could also sprinkle some edible flowers or serve it in elegant glasses. Adding a splash of champagne or sparkling water just before serving can elevate the experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).