I ran across this interesting recipe last week and wanted desperately to try it. A chilled strawberry soup! What could be more summery or fun?
The original recipe called for Riesling and a garnish of black pepper and olive oil and next time I do it, I really want to try that version. Since I would be serving it to Olive and wouldn’t be cooking the alcohol out, I decided to alter the 1/2 cup of Riesling for lime juice and I think the results were so refreshing. Some might call this a smoothie, and it basically is, but it’s thinner and if you go the adult version route, it would certainly be more elevated than a smoothie. Olive loved this different snack and I loved it for breakfast this morning! I garnished the soup with a bit of chocolate mint from my plant out back. Did you know there was such a thing as chocolate mint?! I didn’t but was intrigued and I think there is a subtle smooth difference between it and basic sweet mint (which has the quintessential “gum” flavor). I thought mint and hints of chocolate would be great on a strawberry soup and it was – next time I may even add some dark chocolate shavings as a garnish!
Enjoy! It’s a hot one out there, today!
Chilled Strawberry Soup
makes about 3 cups
3 cups strawberries, hulled
1 cup plain Greek yogurt
Juice from two large limes (about 1/2 cup)
1/3 cup raw honey
Garnish: mint, chocolate, cracked pepper
Put all ingredients except the garnish in a blender or food processor and blend for about a minute, scraping down the sides. If you want to go the extra mile, strain the soup through a fine mesh sieve to remove the seeds. Chill for at least an hour and garnish as you wish! (I didn’t chill ours at all and it was great).