Chilled Strawberry Yogurt Soup (Print Version)
A refreshing summer appetizer blending ripe strawberries, Greek yogurt and mint into a tangy, sweet chilled delight.
# Ingredients:
→ Main Ingredients
01 -
3 cups fresh strawberries, washed and hulled
02 -
6-8 fresh mint leaves
03 -
1 cup whole milk
04 -
2/3 cup plain Greek yogurt (2% or whole milk)
05 -
1/4 cup orange juice
06 -
3 tablespoons maple syrup
07 -
1/2 teaspoon ground cinnamon
08 -
1 tablespoon vanilla extract
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon freshly ground black pepper
→ Garnishes
11 -
1 tablespoon chopped strawberries per serving
12 -
Thinly sliced mint leaves
13 -
Freshly ground black pepper to taste
14 -
Heavy cream or warmed yogurt for swirling
15 -
1 tablespoon bourbon per serving (optional)
# Steps:
01 -
Combine strawberries, mint leaves, milk, Greek yogurt, orange juice, maple syrup, cinnamon, vanilla extract, salt, and black pepper in a blender. Process until smooth and thick, about 2-3 minutes.
02 -
Transfer the soup to a covered container and refrigerate for 2-3 hours until thoroughly chilled.
03 -
Ladle the chilled soup into bowls. Garnish each serving with chopped strawberries, thinly sliced mint, a light dusting of black pepper, and a swirl of cream or yogurt. Add bourbon if desired.
# Notes:
01 -
Since this is an uncooked recipe, it is quite perishable. Keep well chilled and consume within 2 days.
02 -
You may need to adjust the sweetener depending on the natural sweetness of your strawberries. Brown sugar makes a nice substitute for maple syrup.
03 -
Black pepper enhances the strawberry flavor and brings out their sweetness - don't skip this ingredient.