Soup in the summer? You bet! Especially when we’re talking about Strawberry Soup. The first time I had strawberry soup was when I was a little girl. I remember going to my mom’s office for the day (always a treat!) and trying this interesting and delicious cold soup at lunchtime. I’ve actually not had it since until very recently. I had every intention of making this recipe during strawberry season last year and I just didn’t get to it!
So, with the kickoff of the Dedham Farmer’s Market and what is sure to be a great selection of fresh local farm grown strawberries, I thought I’d whip up a batch of some strawberry soup. This soup is a cold, creamy delight. I suppose you could serve it as a starter, but I think this soup is best served as a dessert. Just think of the reaction of your friends and family if you filled some small plastic cups with strawberry soup and topped them off with a dollop of whipped cream and passed the tray around at your next summer get-together. They’re going to love it! It will be the talk of the party.
1 pound fresh strawberries
1/4 cup light corn syrup
1/4 cup granulated white sugar, or to taste
1/4 - 1/2 cup Greek plain yogurt (I used 2%)
1/2 - 1 cup half and half
1 - 2 tablespoons fresh lime or lemon juice, or to
Softly Whipped Cream
Directions Preheat your oven to 300 degrees F
Wash and cut the strawberries in half (or quarters if using large strawberries) and toss with the corn syrup. Place on a baking
sheet and bake in preheated oven, stirring occasionally, until the color of the strawberries intensifies and the syrup is thick, about 45 - 60 minutes. Remove from oven, let cool slightly, then place in your food processor.Process until the strawberries are pureed. Add the sugar, yogurt, milk, and lime or lemon juice and process until combined. Adjust the ingredients to taste. If not serving immediately, cover and refrigerate.Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream.
Note: If you don't have a food processor, a blender would also work!