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Chilled Ginger Strawberry Soup

Prep10 min

Total10 min

Yield4 portions

LevelBeginner

About This Recipe

Healthy soup recipes are not just for cold winter days. This ginger and strawberry soup is served chilled and is perfect for a light lunch on a hot summer day or served as a starter at a barbecue or picnic. What a wonderful cooling combination.

Scale This Recipe

Servings

2 cups strawberries, — hulled and sliced or (thawed) frozen
1 cup orange juice
0.25 cup sugar
1 tablespoon grated fresh
Fresh mint sprigs, — optional
0.25 cup sliced almonds

Instructions

1
Purchase strawberries that are red and plump. Wash and clean strawberries under cold running water. Cut the tops off the strawberries. Remove any bad spots. Even the freshest pound of berries will have a blemish or two. Reserve four strawberries to .
2
In a blender, combine all the ingredients but the mint and process until smooth. Refrigerate the soup for at least one hour or until chilled. the soup into bowls and garnish with mint and strawberry.

Tools Used in This Recipe

KitchenAid

Immersion Blender

Victorinox

8" Chef's Knife

All-Clad

Heavy-Bottom Stock Pot

Chef's Notes

The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Cold & World's Soups covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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