Chilled Strawberry Yogurt Soup

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

    1. 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s