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Blog

Chilled Strawberry and Greek Yogurt Soup

Patricia Reitz

Chilled Strawberry Soup with Greek Yogurt
Chilled Strawberry Soup with Greek Yogurt

What do you do when you have a plethora of strawberries and Greek yogurt in the fridge?

Make Strawberry Soup!

Chilled Strawberry and Greek Yogurt Soup

makes about 7 cups

1 1/2 pounds fresh strawberries, cleaned and diced

1/4 cup granulated sugar

1 cup plain Greek Yogurt

1 cup half and half

1 teaspoon pure vanilla extract

Place diced strawberries in a large bowl and sprinkle with sugar; stir to coat. At this point you can proceed with the recipe right away, but I usually allow the strawberries to macerate for about an hour until they exude their juice (don't discard the juice). Put everything in a blender (juice included) and puree until smooth. Chill before serving.

Now for the design. This is how I made it:

(sorry - no photos, but I'll attempt to draw a diagram for you)

I used a squeeze bottle to add a circle of heavy cream to the top of my cold soup.

Then I swirled a toothpick through the cream in a circular pattern like this. In reality my swirls were much bigger - sorry, I can't draw to save my life, but you'll figure it out.

Voila! Now you try - prepare yourself for all the oooh and ahhhs.