Best 10 Chilled Strawberry Soup Recipes

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

CHILLED STRAWBERRY YOGURT SOUP

Steps:

• In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

FRESH CHILLED STRAWBERRY SOUP

Steps:

• In a food processor, combine all the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
• Stir in sugar to taste.
• Chill 8 hours or overnight in refrigerator before serving.

CHILLED STRAWBERRY SOUP

Steps:

• In a food processor or blender, puree strawberries, sugar, half-and-half and plain yogurt. Pour into a bowl and add vanilla, brandy and cinnamon. Stir in strawberry yogurt until well combined. Refrigerate for 4 to 6 hours. Garnish with a fresh strawberry and mint leaf.

CHILLED STRAWBERRY YOGURT SOUP

Steps:

• 1. Place sliced strawberries into a blender. Add the pineapple juice, sugar, yogurt and ice cubes. Place lid on blender, and process until all ingredients are smooth.
• 2. Pour stawberry soup into 4 soup bowls. Top each bowl with a dollop of whipped topping. Garnish each bowl with a halved strawberry. Serve soup immediately.
• 3. Yields: 4 servings (1-1/4 cups per each person)
• 4. *Note: I have prepared this soup numerous times, and when I don't have a can of pineapple juice on hand, I opt to adding the juice from a can of crushed pineapple. And at another time when making the soup, I ended up adding some of the crushed pineapple as well, which worked great in the recipe.

CHILLED SPICY STRAWBERRY SOUP

Steps:

• 1. In a medium saucepan, warm the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the apple, ginger, cinnamon, salt and a pinch of cayenne. Continue cooking, stirring occasionally, until the apples are softened, about 10 minutes. 2. In a blender or the bowl of a food processor fitted with the steel blade attachment, combine the apple-onion mixture with the strawberries, cilantro and mint. With the motor running, add the water and puree until smooth. 3. Transfer the soup to a large metal, glass or ceramic bowl and refrigerate, uncovered, for at least 1 hour or up to 3 hours. (If chilling longer, cover the bowl with plastic wrap and use within 3 days.) 4. Divide the soup among 4 bowls. Garnish each serving with a tablespoon of crème fraîche and a tablespoon of toasted almonds. Serve immediately.

CHILLED STRAWBERRY SOUP

Steps:

• In a blender, combine strawberries, orange juice and cinnamon; cover and process until smooth. , Transfer to a large saucepan; add the tapioca and let stand for 5 minutes. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in buttermilk, sugar, lemon juice and zest. Refrigerate. Garnish with whipped cream or yogurt and mint if desired.

CHILLED STRAWBERRY SOUP

Steps:

• 1. Mix the sour cream with the whipping cream gently. Then add the strawberries & mix well.
• 2. Add burgundy & sugar, mix, & refrigerate or serve immediately.
• 3. Optional: Whip 1 cup of whipping cream stiff & then mix in 1 cup of sour cream. Place a heaping spoonful of this on top of each bowl, if desired.

CHILLED STRAWBERRY SOUP

Steps:

• 1. Wash, hull, and clean strawberries.
• 2. Put all ingredients into a high speed blender.
• 3. Puree mixture until smooth.
• 4. Pour mixture through a fine strainer a little at a time into a big bowl.
• 5. Serve chilled. Optional garnish with creme fraiche and fresh mint.