Guys, I know we’re just a few days away from Labor Day and I should be thinking about all things pumpkin and apple and no white shoes, but bear with me, I still have a few more tastes of summer to share!
Especially because Mother Nature was a little late delivering summer here in Ohio. Remember my first post when I made popsicles for the Fourth of July with the expectation that it would be sweltering hot and instead it was like 75 degrees? Well the 90 degree temps have arrived with a vengeance.
So last weekend, when dinner time came around, I was totally not feeling heating up the kitchen. I wanted something simple, delicious and beat the heat worthy. This creamy, sweet, chilled strawberry soup sure fit the bill!
And ya wanna know the best part?
I made this recipe with frozen strawberries, so you can enjoy it anytime you want a sweet taste of summer!
For the life of me, I cannot remember where I ate chilled strawberry soup for the first time. I think it was probably 4 or 5 years ago, which is why I don’t remember where, but what I do remember is that it was ABSOLUTELY AMAZING and that I told myself I needed to make it again someday. Better late than never, right?
The original version I had was a little simpler, but for me, the addition of the mint took this to the next level.
Even with the touch of mint, the kids scarfed this down. It is sure to be a crowd pleaser, and only you have to know just how simple the ingredients and preparation really are! I think the most difficult part is deciding whether to eat this for a soup course or for dessert!
Maybe go halfsies?
I made this into a quick, light, fresh summer dinner by serving it with a crusty baguette, an assortment of cheeses, sliced seasonal fresh vegetables and crisp white wine. If you’re feeling fancy, you can garnish with crème fraîche, a sprig of mint and fresh strawberries.
Oh – and, confession: halfsies didn’t happen. I decided on the seconds for dessert plan instead.
- 1 pound strawberries, frozen or fresh
- 3 tablespoons honey
- 3-4 fresh mint leaves, torn, approximately 1 tablespoon
- ½ cup plain yogurt
- If using frozen strawberries, thaw completely. Squeeze the majority of the juice from the strawberries. If using fresh strawberries, clean and hull. Place the strawberries in a blender.
- Heat the honey in a small saucepan or in a microwave safe bowl. Add the mint and gently muddle using a wooden spoon.
- Add the yogurt to the blender.
- Remove the mint leaves from the honey and set aside. Add the honey to the blender.
- Thoroughly blend the ingredients in the blender until smooth.
- Taste, if you would like more mint flavor, add the leaves and blend.
- Spoon approximately ⅔ cup into bowls and serve.