Chilled soups are delicious, especially on a hot summer day. This one combines sweet juicy strawberries, black pepper, radishes and basil.
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Whenever we go on cruises, I always like to try the chilled soups they have for appetizers. I’ve tried the mango, strawberry and cucumber. And I think on our most recent cruise, they had either blackberry or cherry. I can’t remember. I’m going to need to take better notes.
But since trying chilled fruit based soups, I’ve created some at home. Like this Chilled Blackberry Soup with Pears, (Roasted) Grapes and Strawberries with blue cheese and pistachios.
Believe me this soup tastes as good as it looks. Kind of looks like a work of art, don’t you think?
Last weekend I got some gorgeous strawberries from the market. Can strawberries be gorgeous? Heck ya! They were plump and juicy.
This is an older photo that I took, but the strawberries were as red and sweet.
It’s been really hot and humid here in SW Florida — probably the hottest, most humid summer we’ve had since we moved to Florida 4 years ago. I’m still cooking in doors but trying to occasionally make food that doesn’t require heating up the whole house. A couple of days ago was one of those days. I decided to make chilled strawberry soup with black pepper, basil and radishes.
It was super easy to make in my VitaMix. Just put strawberries, plain Greek yogurt, cherry juice and honey and blend until smooth.
Garnish with black pepper. I know it sounds kind of crazy to add black pepper to strawberry mixture – but it definitely worked. I used a course grind called Mignonette that I get from Penzey’s. If you don’t have a Penzey’s near to you, you can get is on Amazon this this link. I also topped it with more fresh sliced strawberries, thinly sliced radishes, called julienne cut and fresh chopped basil.
We ate this soup almost immediately after I made it. There was enough for another two servings which we had the next day for lunch and it tasted even better as all of the flavors melded together.
It was yummy and no cooking involved on a hot summer day. Even a Gary liked it and he never gets the chilled soups on cruises.
Chilled Strawberry Soup with Basil and Radishes
Yields 4 servings
3 cups fresh organic strawberries, washed and tops removed
1 cup plain Greek yogurt
½ cup tart cherry juice
3 Tablespoons raw honey
sprinkle with Mignonette (or other course ground black pepper)
sliced fresh strawberries, for garnish
1 or 2 radishes, julienne cut
fresh basil, chopped
In a high powered blender or food processor process the strawberries, Greek yogurt, tart cherry juice, and honey until smooth. Stopping periodically to scrape down the sides.
To serve, pour into bowls and garnish with freshly ground pepper, sliced strawberries, shredded radishes, and fresh basil.
If you have any leftover, store in mason jar for up to 4 days in the refrigerator. You may notice some separation – just shake to combine before serving.
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