Strawberry Ginger Soup Recipes

STRAWBERRY SOUP

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

STRAWBERRY SOUP

Steps:

• Separate out a fourth of the prettiest strawberries. Quarter or slice them and toss in a large bowl with 1 tablespoon of the lemon juice and the sugar. Cover and refrigerate for 1 hour or longer.
• Place the remaining strawberries in the bowl of a standing mixer fitted with the paddle, or in a food processor fitted with the steel blade. If using the mixer, turn on at medium-low speed and crush the berries to a coarse puree. If using a food processor pulse to a coarse puree. Add the remaining lemon juice, the orange juice, the honey and the rose water and beat together. Taste and add more honey if desired. Chill until ready to serve.
• Just before serving, stir the quartered strawberries with the juice that has accumulated in the bowl into the crushed strawberries. Ladle into bowls, top with chopped or slivered mint, and serve.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

STRAWBERRY GINGER SOUP

Steps:

• Combine juices and banana in a blender (or use an immersion blender) and blend until smooth.
• Add sparkling cider and ladle into chilled soup bowls.
• Serve with a dollop of yogurt, a scattering of fresh berries and a mint sprig or two.

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

GINGER STRAWBERRY SOUP

Steps:

• In a blender combine strawberries, sugar, vanilla, lemon zest and lemon, juice. Purée until smooth. Add ginger beer and run on smooth until just mixed. Transfer soup to serving bowls, then rinse and dry blender.
• In the blender, combine minced mint, heavy cream, and milk. Purée until smooth and mint is well blended into cream. Do not blend for too long; you don't want the cream to become whipped.
• Transfer cream mixture to a condiment bottle or a small pitcher and pour a decorative pattern over soup. Garnish each bowl with whole fresh mint leaves.