This soup was recreated from a food memory; a deliciously refreshing strawberry soup I’d enjoyed a few years ago in North Carolina with my daughters. Allow fresh and fragrant summer berries to take center stage in this easy recipe, and top it with a touch of cream and mint powder for a memorable summer dish. This no cook soup will certainly be a crowd pleaser. —Annie Falk
1 hour 30 minutes
2 1/4 pounds
fresh ripe strawberries, hulled and halved
freshly squeezed lemon juice
freshly squeezed orange juice
heavy cream, for garnish
mint powder, for garnish
sliced toasted almonds, for garnish (optional)
In This Recipe
In a large bowl, toss the strawberries with 1 tablespoon of the lemon juice and the sugar. Cover and allow to sit for 1 hour.
Place the strawberries in a blender or a food processor fitted with the chopping blade. Add the remaining lemon juice, the orange juice, honey and rose water and pulse a few times, just until you have a chunky gazpacho consistency. Be careful not to over process.
Chill the soup until ready to serve.
In a medium bowl, use a whisk to whip the heavy cream until it is thick but not fluffy. Pour the whipped cream into a squeeze bottle.
Ladle the strawberry soup into bowls or large teacups, top with the cream, powdered mint and sliced toasted almonds, if desired. The soup can be served chilled or room temperature.