Until this summer, I never had attempted making a berry soup. I’m not quite sure why that is, as I love berries of all varieties and am always seeking new ways to use them. So, it was long overdue when I decided to use some strawberries in a soup. If you’re a regular reader, you may have guessed correctly that I tried this soup on a Tapas Monday. That’s where I tend to try recipes that are a little bit out of the norm.
The first time I made this soup I left the yogurt out of the soup and used it as a garnish. Without the yogurt the soup has plenty of flavor and has a light, yet creamy, texture. Incorporating the yogurt into the recipe adds an extra layer of creaminess. Truly, I could eat this soup either way.
I liked this soup for many reasons. First, it was all about the strawberries, from the color to the flavor, this is strawberry soup. Second, something about this soup feels elegant, serving it makes the meal extra fancy. Finally, this soup is healthy- extremely low in fat, not high in calories, and filled with good-for-you ingredients.
I think for my next cold soup I will be giving blueberry or blackberry soup a try.
- 1-1/2 cup strawberries
- 1/2 cup cranberry juice*
- 1 Tb. sugar
- 1 Tb. port**
- 1/4 cup Greek yogurt
- Hull and rough chop strawberries. Combine strawberries, juice, sugar, and port in a small saucepan.
- Bring to a boil, reduce to a simmer, and cook for 5 minutes uncovered. Allow this mixture to cool for at least 30 minutes.
- Transfer to blender, and purée until smooth.
- Pour into a resealable container, and refrigerate for at least 2 hours, to chill completely.
- If incorporating yogurt, stir into mixture before serving.
- *100% juice is preferred. Cranberry cocktail can be used, but it will add extra sweetness.
- **If you don’t have port, there’s no need to buy it for this recipe. It adds a small bit of flavor. Feel free to experiment with a different liquor or wine or simply skip.