Description

A refreshing chilled strawberry yogurt soup blended with fresh strawberries, Greek yogurt, mint, and a hint of maple syrup for a sweet and tangy summer appetizer.

Ingredients

3 cups strawberries, washed and hulled
6–8 mint leaves
1 cup whole milk
2/3 cup plain Greek yogurt (2% or whole milk)
1/4 cup orange juice
3 tbsp maple syrup
1/2 tsp ground cinnamon
1 tbsp vanilla extract
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Optional garnishes: chopped strawberries, thinly sliced mint leaves, black pepper, swirl of heavy cream or warmed yogurt, splash of bourbon

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Instructions

1. Add strawberries, mint leaves, milk, Greek yogurt, orange juice, maple syrup, cinnamon, vanilla extract, salt, and black pepper to a blender.

2. Blend for 2–3 minutes until smooth and thick.

3. Transfer the soup to a covered container.

4. Chill in the refrigerator for 2–3 hours until well chilled.

5. Serve in bowls and garnish with chopped strawberries, mint leaves, black pepper, a swirl of cream or yogurt, or a splash of bourbon if desired.

Notes

This soup is best served very cold and should be consumed within 2 days.

Adjust the sweetness depending on how ripe and sweet your strawberries are.

Brown sugar can be used instead of maple syrup if desired.

A small amount of black pepper enhances the strawberry flavor and balances the sweetness.