Gazpacho, Vichyssoise, Cucumber, Melon, Berries…..
Chilled Strawberry Soup is just one of these wonderful varieties of cold summer soups. Super easy to throw together, an efficient use of over-ripe & aging produce and a nice change up from the same old same old. Make them ahead, serve with a salad & crusty bread, you’ve got a meal. For appetizer or dessert portions, serve in martini glasses with miniature tasting spoons, (readily available in our local grocery stores). http://partybymozaik.com/product/mini-tasting-spoons/
Gazpacho is tomato & pepper based while Vichyssoise, cold potato soup, is created with cream, leeks & chicken stock. Cucumber is generally combined with chives & cream. Melon is on the verge of being naturally sweet but is toned down with the addition of shallot, herbs & cream. The chilled strawberry soup is sweeter and stands alone with milk & sour cream or yogurt. If you add a touch of wine to any of these, it imparts another layer of sophisticated flavor. Use a dry white wine for lighter color soups and reds for the Gazpacho or berry soups. A pink Cucumber soup probably wouldn’t go over so well. Just sayin…..
Whether you use fresh or wilting berries, this chilled berry soup is soooo refreshing. It can take the place of breakfast, lunch, snack or dessert. Perfect as a festive summer appetizer. Best of all, it’s a cinch to whip up in the blender or a food processor. Any berry will work too!
Chilled Strawberry Soup
Makes one blender full- 12-15 martini glass servings
- 1 quart strawberries, cap removed and washed
- 1/3 cup sugar
- ¼ cup milk
- 1/3 cup green tea ginger ale
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup plain yogurt or sour cream
Place all ingredients in a blender or food processor and process until smooth. Can be made one day in advance. Whisk well just before serving. Garnish with fresh lime zest.
**Blueberry version- substitute 1 qt rinsed blueberries & add 1/4c. pinot noir
To learn how to make any of these, consider a private cooking lesson.