It’s hot and humid, and the city is under a heat alert. You know that blast of heat that hits your face when you open the oven door? It’s kind of like that. The last thing I want to do is pack a lunch for work. Unfortunately it was another busy day at the office and I only had time to run downstairs to grab something at the food court. I thought to myself “I’ll get a soup, because no one else is going to want soup today and I can be back upstairs in five minutes.” Murphy’s law – guess where everyone decides to go for lunch? There was a huge line at the soup place. Because nothing beats the heat like a steaming hot bowl of soup. Did I miss something?
That got me thinking about soup, and I remembered a different kind of soup I tried while at dining at 1900 Park Fare at Disney World. It was a strawberry soup, and I didn’t care for it at the time because it was cold and it was January. But with the temperatures sitting at 35C (95F) I figured I might as well give it a shot.
The idea of fruit in a soup might seem strange but it actually works quite well. It’s a nice alternative from the savory soups you might be used to, and most certainly refreshing on a hot summer’s day. This recipe isn’t the one from Disney World – that one uses a combination of heavy cream, sour cream and yogurt, and I want to keep this soup light. Instead, this recipe relies on yogurt to give the soup a smooth and creamy texture. It also uses cranberry juice and lime juice for an extra bit of zing. If you like strawberries, be sure to give this recipe a try.
How do you keep cool on hot summer days?
Chilled Strawberry Yogurt Soup
(Yield: 6 servings)
- 4 cups strawberries, hulled
- 1 cup cranberry juice
- 1 cup water
- 1 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1 tablespoon fresh lime juice
- mint leaves (optional)
- Hull the strawberries and place into a blender or food processor along with the cranberry juice, water, Greek yogurt, sugar and lime juice.
- Puree ingredients and strain into a bowl.
- Cover and chill for about an hour before serving.
(Source: Canadian Living)
Recipe notes: I used Liberte Greek yogurt to get a bit of extra protein into the soup and for some extra thickness but plain yogurt should work just as well.
6 thoughts on “Chilled Strawberry Yogurt Soup”
Great looking recipe! Do you think the sugar could be reduced or is it needed to balance the tartness of the cranberry?
Thanks Elizabeth! I’m thinking you could cut the sugar depending how sweet your strawberries are. If you give the recipe a try, start with half the amount of sugar and adjust from there.
This is gorgeous, what a fantastic idea. Also: I love your blog! So I’ve nominated you for the versatile bloggers award. Check out the post to find out more =] http://food-fork-and-good.blogspot.co.uk/2012/06/herb-crusted-chicken-with-veggie-fries.html
Thank-you Emma! I’m really flattered! I’ll check out your link after I’m done posting.
This looks so refreshing. Love all the colour!