Chilled Strawberry Soup Trial: Dairy-free, Gluten-free, Nut-free
When I first heard about chilled strawberry soup, I thought it was the weirdest thing ever. But when it appeared on the menu on the cruise we took last month, I decided to give it a try. And I loved it! Though it was served as an appetizer, it was definitely more like a dessert, because it was sweet, like a smoothie served in a soup bowl. So, I took it on as a challenge to recreate it at home in a Joseph-safe version. I used a recipe from Organic Authority as the base.
I swapped in soy yogurt for the regular yogurt, and coconut creamer for the heavy cream.
Place strawberries, soy yogurt, and orange juice in a blender, and puree until smooth.
Pour into a large bowl, and add vanilla and coconut creamer. Stir to combine. Taste to see if it’s sweet enough for you. Mine was quite tart, so I added 1 Tablespoon of sugar.
Chill for anytime between an hour and overnight. I chilled mine for about three hours, because I didn’t want to wait.
Chilled Strawberry Soup
Adapted from Organic Authority
Dairy-free, Gluten-free, Soy-free
- 2 cups (little less than 1 pound) fresh strawberries, washed & hulled
- 6 ounces soy vanilla yogurt
- 1/4 cup orange juice
- 1/2 cup coconut creamer
- 1/2 teaspoon vanilla
- 1 Tablespoon sugar
In a blender, puree strawberries, soy yogurt, and orange juice until smooth. Pour into a large bowl, and stir in coconut creamer, vanilla, and sugar. Chill for at least an hour, or overnight if possible.
Makes 3 servings
What I Thought
We all liked the soup, but somehow it didn’t quite measure up to the soup on the cruise. Part of the reason was that I’m assuming the acidity made the creamer separate into a bunch of little specks that never blended in. Not very appetizing to look at, though you can’t see it in the pictures. Also, the texture wasn’t what I was expecting, it was a bit more slimy than a smoothie. Still, everyone in the family polished off their bowls. I might do it again with changes.