Soups & Stews > Cold Soups > Fruit-Based Cold Soups > Strawberry Soup Recipe (Cold)

Chilled Strawberry Soup with Balsamic Glaze

A refreshing and elegant chilled strawberry soup, perfect for a summer appetizer or light dessert. This recipe balances the sweetness of strawberries with a hint of balsamic vinegar for a sophisticated flavor profile.

Prep Time
20 minutes
Cook Time
5 minutes (for syrup)
Servings
6
Ingredients
  • 1 kg Fresh Strawberries
  • 250 ml Dry Red Wine
  • 60 g Granulated Sugar
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Balsamic Vinegar
  • A few for garnish Fresh Mint Leaves
  • 50 ml Heavy cream or greek yogurt

Prepare the Strawberries

Thoroughly wash the strawberries. Remove the green tops and discard any bruised or damaged berries. Cut the larger strawberries in half or quarters to ensure even blending.

Make the Syrup

In a medium saucepan, combine the red wine and sugar. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Continue to simmer for about 5 minutes, or until the syrup has slightly thickened. Remove from heat and let cool slightly.

Blend the Soup

In a blender or food processor, combine the strawberries, cooled syrup, lemon juice, and balsamic vinegar. Blend until completely smooth. Taste and adjust sweetness or tartness as needed, adding more sugar or lemon juice to your preference. Add heavy cream or yogurt for desired consistency, optional.

Chill and Serve

Pour the soup into a container and chill in the refrigerator for at least 2 hours, or until thoroughly chilled. Before serving, stir the soup well. Garnish with fresh mint leaves. Serve cold in chilled bowls or glasses.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 60 kcal
Carbohydrates: 12g
Protein: 0.5g
Fat: 0.2g

Other Considerations for Nutrition

Nutritional values can vary depending on the sweetness of the strawberries and the use of heavy cream or Greek yogurt. Reduce sugar content to lower carbohydrate levels.

← Chilled Cucumber and Yogurt Soup with Dill Chilled Watermelon Gazpacho with Mint and Lime →

FAQ

  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries, but fresh strawberries will provide a better flavor and texture. If using frozen, thaw them slightly before blending and drain off any excess liquid.
  • How long can I store the soup?

    The soup can be stored in the refrigerator for up to 2 days. Be sure to store it in an airtight container.
  • Can I make it vegan?

    Yes, omit the heavy cream or greek yogurt or substitute with coconut cream or a plant-based yogurt alternative.