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Chilled Strawberry Soup

(1 Votes)
10 Min

Why not start off a summer meal with this fresh puréed fruit soup? It's cool, refreshing, and it mixes up in a snap!

What You'll Need

  • 2 bags (16 ounces each) frozen strawberries, thawed
  • 1 can (12 ounces) frozen apple juice concentrate, thawed
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 cup low-fat vanilla yogurt

What to Do

  1. In a medium-sized saucepan, combine the strawberries and apple juice concentrate over medium heat. Bring to a boil and cook for 5 minutes.

  2. In a small bowl, combine the water and cornstarch, stirring until smooth. Add the cornstarch mixture to the soup pot and stir constantly for 1 minute or until thick and clear.

  3. Allow to cool, then pour into a blender and purée for 5 to 10 seconds or until the mixture is smooth and frothy.

  4. Transfer to a large bowl, cover, and chill for 2 hours or until ready to serve. Just before serving, stir in the yogurt.


You can substitute 4 cups of sliced fresh strawberries for the frozen ones if you have fresh berries on hand.

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This is not a no cook soup, but it's a GREAT SOUP Yummmmmmmmm!


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