When I was little my grandmother once served my strawberry soup. I don't remember when or where she made it for me, but I will never forget it's smooth creamy taste that was neither too sweet, nor tart. When it came time for my cold soup challenge with Cheryl Tan of A Tiger in the Kitchen I initially tried my avocado soup recipe, and it was a disaster. Then, I realized, instead of torturing myself trying to rework an imperfect recipe (which had once been perfect), why not have fun with an old favorite?! I quickly ditched the avocado idea and started over with strawberries.
Luckily, I am still able to find strawberries at the farmers market so I was pleased to use sun-ripened local organic fruit. Though, I know a container of Dricoll's would work just as well. I was thrilled when my recipe adaptation worked beautifully. This soup is subtly sweet with a cool creamy finish. In many ways in mimics a strawberry smoothie, but it is has a silkier finish and more refined flavor then what I usually make for a post-workout treat. I find this soup very refreshing to enjoy on these warm end-of-summer days and I hope you do, too. I should also mention that this soup is completely child-friendly, my daughter couldn't get enough of it.
Summertime Strawberry Soup
1 lb. fresh strawberries, washed and hulled
Juice of one lemon
2 t. sugar
1 c. plain Greek yogurt, well-stirred
Fresh mint for garnish
1. Wash and dry strawberries, hull the fruit.
2. Place all ingredients in a bowl and, using a hand immersion blender, process until smooth. Alternatively, you can use a food processor.
3. Pour into soup bowls and garnish with sprigs of fresh mint.