Refreshing Strawberry Soup

Refreshing Strawberry Soup

It’s rare to find a person who doesn’t enjoy strawberries. They rank third on the list of most commonly purchased fruits, right after bananas and apples. And if you are lucky enough to live in a place where they grow naturally, for a few weeks in June you can often find you-pick farms offering summer berries that put the ones from the grocery store to shame. 

A recent morning outing to a you-pick strawberry farm with my two sons, yielded 3 quarts of small, succulently sweet berries in under an hour’s worth of effort. These berries, though underwhelming in size, were bursting with juicy strawberry flavor –  the pure intense fruitiness that is often hard to find in the berries featured in the produce aisle.

After we had had our fill of plain strawberries fresh from the container, hulled strawberries with whipped cream and strawberry shortcake complete with homemade shortcakes and fresh mint from the garden, there were still enough berries leftover to get creative with.

The idea of chilled summer soups, though brief in their allure, hold an undeniable draw when the thermometer peaks.  The intense heat of high summer dulls the appetite and elevates the appeal of cool, creamy, mildly sweet soups that can serve as a first course, light dessert, snack, or even breakfast.  

This is the kind of soup that fits the bill exactly. Especially since it uses only a few simple fresh ingredients. The whole thing is whizzed in the blender and comes together in the time it takes to make a smoothie. 

Sweet with just the perfect touch of Tart

Sweetness in provided from the natural sweet of the berries plus a touch of honey. The counter-point tanginess comes from creamy whole milk yogurt a squeeze of citrus and an unexpected ingredient; balsamic vinegar. The rich flavor of the vinegar adds a subtle complexity to the soup and gives just a hint of tang without being sour or astringent.

Finally, just a few fresh mint leaves heighten the strawberry flavor without overpowering with a minty flavor. One or two mint leaves give just enough fresh green flavor to freshen the soup and help give it structure.

This recipe works best if the soup has time to chill to almost an icy cold. Serving in pre-chilled bowls or glasses will heighten the appeal and help sustain the temperature. Garnished with a dollop of whipped cream for a simple light dessert or a mint leaf to serve for breakfast or brunch, this creamy, smooth soup is simultaneously satisfying and light. Enjoy!