chilled strawberry soup
photo by Jennifer Johnson
Adjust the amount of sugar based on how sweet the strawberries are, and how sweet you like it. You can also easily double the batch. It will keep for up to three days, covered, in the refrigerator.
3 cups fresh strawberries, hulled and stemmed
1 cup plain Greek yogurt, plus extra for garnish, optional
Juice from 1 lemon
1-2 tablespoons sugar, or to taste
1-2 tablespoons water, if needed
Fresh whipped cream, for garnish
Freeze-dried strawberries, for garnish, optional
Place strawberries in a blender along with yogurt, lemon juice, and 1 tablespoon sugar and process until smooth. Taste for flavor and add more sugar if needed, or some water if mixture is too thick. Transfer to a pitcher, cover, and chill for at least 2 hours.
When ready to serve, stir in additional lemon juice or water if soup has gotten too thick. Pour into serving glasses (or bowls). Top with whipped cream and freeze-dried strawberries/strawberry dust (see cook’s note), if desired.
cook’s note: To make strawberry dust, add about 1/4 cup freeze-dried strawberries to a food processor and pulse until finely ground. Dust is best made right before serving as it will start to clump together if made too far in advance.